👩🍳 Instructions
Step 1: Prep the Chicken
Start by shredding your cooked chicken into bite-sized pieces. Set aside.
Step 2: Make the Creamy White SauceEnchilada cooking kit
In a saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1 minute to form a roux.
Gradually add the chicken broth, whisking constantly until smooth.
Let the sauce simmer gently until it thickens slightly.
Lower the heat and stir in sour cream, garlic powder, onion powder, salt, and pepper. Keep the sauce warm.
Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, green chilies, and ½ cup of the Monterey Jack cheese.
Fill each tortilla with a spoonful of the mixture, roll it up tightly, and place seam-side down in a greased 9×13-inch baking dish.
Step 4: Add Sauce and Cheese
Pour the prepared white sauce evenly over the tortillas.
Sprinkle the remaining cheese generously over the top.
Monterey Jack cheese
Step 5: Bake
Bake uncovered for 20–25 minutes, or until the top is melted, bubbling, and lightly golden at the edges.
Step 6: Garnish and Serve
Allow to cool for a few minutes before serving.
Top with your favorite garnishes like chopped cilantro, olives, tomatoes, or jalapeños.
Enjoy warm with a side of rice or beans.
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