Ingredients:

  • 3 cups Cooked, shredded Chicken
  • 1 cup Shredded Monterey Jack Cheese (plus extra for topping)
  • 1 (4 oz) can Diced Green Chiles, drained
  • 1 teaspoon Ground Cumin
  • Salt and Pepper to taste
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 3 cups Low-Sodium Chicken Stock
  • 1 cup Full-fat Sour Cream
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Dried Oregano
  • Salt and White Pepper to taste
  • 10 (8-10 inches) Flour Tortillas
  • 1 cup Shredded Cheddar/Monterey Jack Mix (for topping)
  • Chopped Coriander/Cilantro (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly spray or butter the 9x13 inch baking dish.
  2. Prepare the Chicken Filling: In a large bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, drained diced green chiles, 1 tsp cumin, and salt/pepper. Mix well until everything is evenly combined.
  3. Create the Roux: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour continuously for 1–2 minutes until a smooth, light golden paste forms.
  4. Add Stock: Gradually whisk in the chicken stock, 1 cup at a time, ensuring the mixture remains smooth. Bring the sauce to a gentle simmer, whisking frequently until it thickens slightly.
  5. Season the Sauce: Reduce heat to low. Stir in the garlic powder, onion powder, oregano, salt, and white pepper. Taste and adjust seasoning as needed.
  6. Temper the Cream: Remove the saucepan from the heat. Spoon about half a cup of the hot sauce into a separate bowl and whisk it vigorously into the sour cream until smooth. This prevents curdling.
  7. Finish the Sauce: Pour the tempered sour cream mixture back into the main saucepan. Stir until fully incorporated and the sauce is uniformly creamy and glossy. Do not boil the sauce after adding the sour cream.
  8. Sauce the Base: Pour about 1/2 cup of the blanco sauce into the prepared baking dish and spread to coat the bottom.
  9. Warm Tortillas: Lightly warm the tortillas (30 seconds wrapped in a damp paper towel in the microwave works well) to make them pliable.
  10. Fill and Roll: Lay a tortilla flat. Spoon about 1/3 cup of the chicken filling down the centre. Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them tightly in a single layer.
  11. Top and Bake: Pour the remaining creamy blanco sauce evenly over the top of the rolled enchiladas. Sprinkle the final cup of cheese (Cheddar/Jack mix) over the sauce.
  12. Bake for 25–30 minutes, or until the sauce is bubbly and the cheese is melted, golden, and slightly browned on the edges.
  13. Remove from the oven. Let the enchiladas rest for 10 minutes before garnishing with fresh coriander and serving.