Ingredients:
- 1.25 lb boneless, skinless chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz green chilis (mild or hot, depending on preference)
- 2 cups shredded Monterey Jack cheese
- 12 corn or flour tortillas
Preparation:
Preheat your oven to 425°F (220°C) and grease a 9×13-inch baking dish. In a small bowl, combine garlic powder, onion powder, paprika, cumin, salt, and pepper. Coat both sides of the chicken breasts with this spice mix. Cook the chicken in a skillet over medium heat until fully cooked, then remove and shred using two forks. In a large bowl, mix the shredded chicken with 1 cup of Monterey Jack cheese and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture turns golden brown. Slowly pour in the chicken broth, whisking continuously to avoid lumps. Once the sauce begins to bubble and thicken, remove it from the heat. Stir in the sour cream, green chilis, and a pinch of salt and pepper until well combined.
Assemble the enchiladas by placing a spoonful of the chicken and cheese mixture into each tortilla, rolling them tightly, and placing them seam-side down in the prepared baking dish. Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining 1 cup of Monterey Jack cheese on top. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy this comforting, cheesy delight!
