1. **Prepare the Filling:**
– In a large bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, 1/2 cup of sour cream, 1/2 cup of green chilies, cumin, garlic powder, salt, and pepper. Mix well and set aside.
2. **Prepare the Sauce:**
– In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until it forms a smooth paste (roux).
– Slowly add the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for about 3-5 minutes, or until the sauce thickens slightly.
– Remove the saucepan from the heat and stir in the sour cream, 1 cup of shredded Monterey Jack cheese, 1/2 cup of green chilies, cumin, salt, and pepper. Mix until the cheese is melted and the sauce is smooth. Set aside.
3. **Assemble the Enchiladas:**
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
– Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the chicken filling onto the center of the tortilla and roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. **Pour the Sauce and Bake:**
– Pour the prepared white sauce evenly over the rolled tortillas in the baking dish. Sprinkle the top with 1 cup of shredded Monterey Jack cheese.
– Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
5. **Serve:**
– Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, diced tomatoes, sliced green onions, or avocado slices, if desired.
### Tips:
– **Chicken options:** You can use leftover chicken, rotisserie chicken, or even cook fresh chicken breasts seasoned with salt and pepper, then shred.
– **Tortilla choice:** Flour tortillas are used for this recipe for their softness, but you can also use corn tortillas if you prefer. Just warm them slightly to make them pliable before rolling.
– **Make it spicy:** Add chopped jalapeños or a splash of hot sauce to the filling for a spicy kick.
– **Vegetarian option:** Replace chicken with black beans, corn, and sautéed vegetables like bell peppers, onions, and zucchini for a vegetarian version.
Enjoy your **White Chicken Enchiladas**—creamy, cheesy, and full of delicious flavors that are sure to be a hit!
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