Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ¼ teaspoon (1.25ml) cumin
  • Salt and black pepper to taste
  • ¼ cup (57g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) milk (whole or 2%)
  • 1 cup (225g) sour cream
  • 1 (4 ounce/113g) can diced green chilies, undrained
  • 1 teaspoon (5ml) lime juice
  • 10-12 (6-inch) corn or flour tortillas
  • 2 cups (225g) shredded Monterey Jack cheese, divided

Instructions:

  1. Season chicken with spices and sear in a skillet until cooked through (internal temp 165°F/74°C). Shred the chicken with two forks.
  2. Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and stir in sour cream, green chilies, and lime juice. Season with salt and pepper.
  3. Preheat oven to 350°F (175°C). Spread a thin layer of white sauce in the baking dish. Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up tightly and place seam-side down in the baking dish.
  4. Pour remaining white sauce over the enchiladas and top with remaining cheese. Bake for 20-25 minutes, or until bubbly and golden brown. For the best chicken enchiladas with white sauce bake until cheese is melted.
  5. Let cool for a few minutes before serving.