Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2.5g) black pepper
  • 1 cup (240ml) chicken broth (low sodium)
  • 2 tbsp (30g) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) chicken broth (low sodium)
  • 1 (12 oz/340g) can green chilies, diced
  • 1/2 tsp (2.5g) ground cumin
  • 1/4 tsp (1.25g) dried oregano
  • Salt and pepper to taste
  • 12 (6-inch) corn tortillas
  • 2 cups (225g) shredded Monterey Jack cheese (or cheddar, or a blend)
  • Optional: Chopped cilantro, sour cream, or guacamole for garnish

Instructions:

  1. Sauté chicken breasts in olive oil, season with salt and pepper, then add chicken broth. Simmer until cooked through (internal temperature 165°F/74°C). Let cool slightly, then shred with two forks. Reserve some of the broth for the sauce if needed.
  2. Melt butter in a saucepan over medium heat. Sauté onion until softened, then add garlic and cook until fragrant. Whisk in flour and cook for 1 minute to create a roux. Slowly whisk in chicken broth to avoid lumps. Add green chilies, cumin, and oregano. Simmer until thickened. Season with salt and pepper to taste.
  3. Lightly heat tortillas in a dry skillet or microwave to make them pliable.
  4. Dip each tortilla in the green chili sauce. Fill with shredded chicken and a sprinkle of cheese. Roll up tightly and place seam-side down in the prepared baking dish.
  5. Pour remaining green chili sauce over the enchiladas. Sprinkle generously with remaining cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  6. Garnish with chopped cilantro, sour cream, or guacamole (if desired). Serve hot!