Ingredients:
For the Enchiladas
2 cups cooked shredded chicken (rotisserie works well)
2 cups shredded cheese (Monterey Jack or a Mexican blend)
10 flour tortillas (small or medium)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon black pepper
For the White Sauce
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream (or Greek yogurt for a lighter version)
1 can (4 oz) diced green chilies
½ teaspoon salt
¼ teaspoon black pepper
For Topping (Optional)
Fresh cilantro, chopped
Sliced jalapenos
Extra shredded cheese
Instructions:
1. Preheat & Prepare
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Assemble the Enchiladas
In a bowl, mix shredded chicken, 1 cup cheese, garlic powder, onion powder, cumin, paprika, and black pepper.
Fill each tortilla with about 2-3 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
3. Make the White Sauce
In a saucepan over medium heat, melt butter, then whisk in flour. Cook for 1 minute until golden.
Slowly add chicken broth, whisking continuously until thickened (2-3 minutes).
Remove from heat and stir in sour cream, diced green chilies, salt, and pepper.
4. Bake the Enchiladas
Pour the white sauce evenly over the enchiladas.
Sprinkle the remaining 1 cup of shredded cheese on top.
Bake uncovered for 20-25 minutes, or until cheese is melted and bubbly.
5. Serve & Enjoy
Garnish with fresh cilantro or jalapenos.
Enjoy!