Ingredients:

  • 3 cups shredded cooked Chicken Breast
  • 5 cups shredded Monterey Jack Cheese (plus extra for topping)
  • 4 oz softened Cream Cheese
  • 12 White or Yellow Corn Tortillas (8-inch)
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 2 cups low sodium Chicken Broth (warmed)
  • 1 cup Heavy Cream
  • 4 oz can mild/medium Canned Green Chilies, drained
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Onion Powder
  • 1/4 tsp Dried Oregano
  • Salt and Black Pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare Filling: In a medium bowl, combine the shredded chicken, 1.5 cups of Monterey Jack cheese, and the softened cream cheese. Mix until just combined.
  3. Make the Roux: Melt the butter in a large skillet over medium heat. Whisk in the flour until a smooth paste forms. Cook for 1 minute.
  4. Build the Sauce: Gradually whisk in the warm chicken broth until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens slightly (about 3-5 minutes).
  5. Finish Sauce Flavor: Reduce heat to low. Stir in the heavy cream, drained green chilies, cumin, onion powder, and oregano. Season generously with salt and pepper. Simmer gently for 5 minutes.
  6. Soften Tortillas: Briefly dip each tortilla on both sides into the warm sauce to soften, ensuring they do not tear.
  7. Assemble Enchiladas: Lay a softened tortilla flat. Spoon a line of the chicken/cheese filling down the centre. Roll up tightly and place seam-side down in the prepared baking dish. Repeat until the dish is full.
  8. Top and Bake: Pour any remaining white sauce evenly over the rolled enchiladas. Sprinkle generously with the reserved shredded cheese.
  9. Bake for 15-20 minutes, or until the sauce is vigorously bubbling and the cheese topping is melted and lightly golden.
  10. Rest and Serve: Let stand for 5 minutes before serving hot, preferably topped with sour cream and cilantro.