Ingredients:

  • 1.5 lbs chicken breast, cooked and shredded
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 4 oz canned diced green chiles
  • 1.5 cups sour cream, divided
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3 cups shredded Monterey Jack cheese, divided
  • 12 medium flour tortillas
  • 1 tsp salt
  • 0.5 tsp white pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken, diced onion, minced garlic, cumin, smoked paprika, onion powder, diced green chiles, and 0.5 cup of sour cream. Mix until the chicken is thoroughly coated and the ingredients are evenly distributed.
  2. To prepare the queso sauce, melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, ensuring it does not brown.
  3. Slowly whisk in the chicken broth, a little at a time, to avoid lumps. Bring to a simmer until thickened. Remove from heat and stir in the remaining 1 cup of sour cream and 1 cup of the shredded Monterey Jack cheese until smooth and emulsified. Season with salt and white pepper.
  4. Assemble the enchiladas by placing a generous portion of the chicken filling into each flour tortilla. Roll tightly and place seam-side down in a 9x13 inch baking dish.
  5. Pour the creamy queso sauce evenly over the top of the assembled tortillas. Sprinkle the remaining 2 cups of shredded cheese over the sauce.
  6. Bake for 20 minutes, or until the sauce is bubbling and the cheese on top has developed golden-brown spots. Garnish with fresh cilantro and lime wedges before serving.