Ingredients:

  • 3 cups shredded cooked chicken breast
  • 1 cup shredded Monterey Jack cheese (for filling)
  • 4 oz can diced green chiles (for filling, drained)
  • 1/4 cup very finely diced white onion
  • Salt and freshly ground black pepper, to taste
  • 4 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 3 cups low sodium chicken stock
  • 4 oz can diced green chiles (for sauce, undrained)
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 cup full-fat sour cream, room temperature
  • 12 standard size flour tortillas (approx. 8-inch)
  • 1 cup Monterey Jack/Cheddar blend cheese (for topping)
  • 2 Tbsp chopped fresh coriander (cilantro), for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. In a large mixing bowl, combine the shredded chicken, 1 cup of cheese, the diced white onion, and the first can of green chiles (drained). Season well with salt and pepper. Toss lightly.
  2. In the large saucepan, melt the butter over medium heat. Whisk in the flour constantly until a thick paste (roux) forms. Cook for 1–2 minutes until the roux is pale blonde. Slowly pour in the cold chicken stock, whisking continuously to prevent lumps.
  3. Bring the mixture to a low simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  4. Remove the saucepan from the heat. Stir in the second can of green chiles (undrained), cumin, and garlic powder. Wait 5 minutes for the sauce temperature to drop slightly. Then, gently whisk in the room-temperature sour cream until the sauce is completely smooth and creamy. Do not boil the sauce after adding the sour cream.
  5. Pour approximately 1/3 cup (80 ml) of the white sauce into the bottom of the prepared baking dish. Warm the tortillas briefly (microwave or dry skillet) to make them pliable. Dip each warm tortilla briefly into the remaining sauce, coating both sides lightly.
  6. Place 2–3 tablespoons of the chicken filling across the centre of the coated tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged snugly.
  7. Pour the remaining white sauce evenly over the top of the assembled enchiladas. Sprinkle the remaining 1 cup of shredded cheese over the sauce.
  8. Cover the dish lightly with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–8 minutes, or until the sauce is bubbling and the cheese is golden and melted.
  9. Let the enchiladas rest for 5–10 minutes before serving. Garnish with chopped fresh coriander.