Ingredients:

  • 2 cups cooked chicken, shredded (about 1 large chicken breast or rotisserie chicken)
  • 1 small onion, finely chopped (about ½ cup)
  • 2 cloves garlic, minced
  • 1 cup sour cream, full fat (240 ml)
  • 1 cup Monterey Jack cheese, shredded (115g)
  • 1/4 cup fresh cilantro, chopped (optional – about 4 tbsp)
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter (28g)
  • 2 tbsp all-purpose flour (16g)
  • 1½ cups chicken broth (360 ml)
  • 4 oz green chiles, diced (e.g., Hatch or canned, drained)
  • 1 cup shredded Monterey Jack cheese (115g)
  • 1 tsp lime juice
  • ½ tsp salt
  • ¼ tsp chili powder (optional for mild heat)
  • 10-12 corn or flour tortillas (6-inch size)
  • Extra shredded cheese for topping (about ½ cup / 55g)
  • Fresh cilantro for garnish
  • Sour cream or avocado slices (optional, for serving)

Instructions:

  1. Prepare the Chicken Filling: Heat a skillet, sauté onion and garlic until translucent.
  2. Add shredded chicken, cumin, salt, and pepper; mix well.
  3. Stir in sour cream, cheese, and cilantro. Remove from heat.
  4. Make the Green Chile Sauce: In saucepan, melt butter over medium heat.
  5. Whisk in flour, cook 1-2 minutes until lightly golden (roux).
  6. Gradually whisk in chicken broth until smooth and thickened.
  7. Stir in diced green chiles, cheese, lime juice, salt, and optional chili powder.
  8. Cook until cheese melts and sauce is creamy. Remove from heat.
  9. Assemble the Enchiladas: Preheat oven to 375°F (190°C).
  10. Lightly warm tortillas to make pliable (microwave 20 sec or skillet).
  11. Dip each tortilla in green chile sauce, fill with chicken mixture, roll up tightly.
  12. Arrange seam side down in baking dish.
  13. Bake: Pour remaining green chile sauce over enchiladas.
  14. Sprinkle extra shredded cheese on top.
  15. Bake for 20–25 minutes until bubbly and golden on top.
  16. Serve: Garnish with fresh cilantro, a dollop of sour cream, or sliced avocado.
  17. Serve warm with suggested sides.