Ingredients

2 cups cooked, shredded chicken (rotisserie chicken works great)

8 small flour tortillas (6-inch size)

2 cups shredded Monterey Jack cheese (divided)

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh cilantro for garnish (optional)

Instructions

Step 1: In a large bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper. Stir well to evenly distribute the seasonings.

Step 2: Lay a flour tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll it up tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling.

Step 3: To make the sauce, melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a smooth paste.

Step 4: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens slightly.

Step 5: Remove the sauce from heat and stir in sour cream and diced green chilies until smooth. Taste and adjust seasoning if necessary.

Step 6: Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.

Step 7: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20-25 minutes, until the cheese is melted and bubbly.

Step 8: Remove from oven and garnish with fresh cilantro if desired. Serve warm and enjoy!

Tips & Variations

Use rotisserie chicken for a quick shortcut or cook and shred your own chicken breast for homemade freshness.

For extra spice, add diced jalapeños or a pinch of cayenne pepper to the chicken mixture.

Substitute Monterey Jack with a blend of cheddar and mozzarella for a different flavor and texture.

If you prefer corn tortillas, warm them first to prevent cracking when rolling.

Add a squeeze of fresh lime juice over the top just before serving for a bright finish.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also reheat individual portions in the microwave on medium power for 1-2 minutes, stirring or flipping halfway.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the chicken enchiladas?

Absolutely. Freeze wrapped tightly in foil or in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed to fully heat through.