Ingredients:

  • 3 cups cooked chicken breast, shredded
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 4 oz diced mild green chiles
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup full-fat sour cream
  • 0.25 tsp black pepper
  • 1 pinch cayenne pepper
  • 12 medium flour tortillas
  • 2 cups Monterey Jack cheese, freshly shredded
  • 1 cup Sharp Cheddar cheese, freshly shredded
  • 0.25 cup vegetable oil

Instructions:

  1. Prep the filling. Combine the 3 cups shredded chicken with the diced onion, minced garlic, cumin, smoked paprika, salt, and the 4 oz diced green chiles in a bowl.
  2. Make the roux. Melt 3 tbsp butter in a saucepan over medium heat, then whisk in 3 tbsp flour. Cook for 2 minutes until bubbly and smelling nutty.
  3. Build the sauce. Slowly pour in the 2 cups chicken broth, whisking constantly. Simmer until the liquid coats the back of a spoon.
  4. Finish the creaminess. Remove the pan from heat and whisk in the 1 cup sour cream, black pepper, and cayenne.
  5. Soften the tortillas. Heat 0.25 cup oil in a small skillet and dip each tortilla for 5 seconds per side. Wait for the tortilla to become pliable and slightly translucent.
  6. Assemble the rolls. Place a portion of chicken and a sprinkle of Monterey Jack inside a tortilla, then roll it tightly.
  7. Arrange in pan. Lay the rolls seam side down in the baking dish.
  8. Sauce and cheese. Pour the creamy sauce over the center of the enchiladas, leaving the tips slightly exposed. Top with the remaining Monterey Jack and the 1 cup Sharp Cheddar.
  9. Bake the dish. Place in a preheated 350°F (175°C) oven for 25 minutes. Bake until the edges are sizzling and the cheese is molten.
  10. Rest before serving. Let the pan sit for 5 minutes.