Ingredients
- 3 cups shredded cooked chicken
- 8 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese, divided
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- Fresh cilantro and sliced green onions, for serving
Instructions
- Roll the enchiladas. Heat the oven to 375°F (200°C). Fill each tortilla with chicken and 2 tablespoons of cheese; roll up and place seam-side down in a greased 9x13-inch dish.
- Make the white sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the chicken broth until smooth; simmer 3-4 minutes until thickened.
- Go creamy. Remove from the heat and whisk in the sour cream, green chiles, cumin, garlic powder, and salt until smooth and creamy.
- Smother and bake. Pour the sauce evenly over the enchiladas and top with the remaining cheese. Bake 20-25 minutes until bubbly and lightly golden. Rest 5 minutes and shower with cilantro and green onions.
🧀 Cream-sauce rules
Never boil the sauce after adding the sour cream — high heat can make it grainy, so whisk it in off the heat. Warming the tortillas first prevents tearing when you roll. These reheat like a dream, making them perfect for next-day lunches.
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📌 Pin it for later❓ Common questions
Can I use corn tortillas?
Yes — warm them first so they don't crack. You'll need about 12 for the same amount of filling.
Can I add spinach?
Yes — fold 2 cups of chopped spinach into the chicken filling for extra veggies.
Can I assemble ahead?
Yes — assemble up to a day ahead, refrigerate, and bake 5-10 minutes longer.