Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 2 cups (225g) shredded Monterey Jack cheese, divided
  • 0.5 tsp (2.5g) garlic powder
  • 0.5 tsp (2.5g) onion powder
  • 8 large (8-inch) soft flour tortillas
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (24g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240g) sour cream
  • 1 can (4 oz / 113g) diced green chiles
  • 0.25 tsp (1.5g) salt
  • 0.25 tsp (1.2g) cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, and onion powder. Mix well to distribute seasonings.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux, ensuring it does not brown.
  4. Slowly whisk in the chicken broth. Continue whisking over heat until the sauce thickens and bubbles.
  5. Remove the saucepan from the heat. Stir in the sour cream and diced green chiles until the sauce is smooth and combined.
  6. Place roughly 1/8th of the chicken mixture into each of the 8 tortillas. Roll the tortillas tightly and place them seam side down in a 9x13 inch baking dish.
  7. Pour the white sauce evenly over the assembled enchiladas and sprinkle with the remaining 1 cup of Monterey Jack cheese.
  8. Bake for 25 minutes until the sauce is bubbly and the cheese is melted and lightly golden.