Creamy White Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 2 cups Monterey Jack cheese, shredded
• 8 pieces flour tortillas (8-inch)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces diced green chiles
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

2. 2

   In a medium bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.

3. 3

   Roll a portion of the chicken and cheese mixture into each tortilla and place them seam-side down in the prepared baking dish.

4. 4

   In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux; cook for 1 minute.

5. 5

   Gradually whisk in the chicken broth until the sauce is smooth and thickened, then remove from heat.

6. 6

   Stir in the sour cream and diced green chiles until fully combined, being careful not to boil the sauce once the sour cream is added.

7. 7

   Pour the white sauce evenly over the assembled enchiladas and sprinkle with the remaining 1 cup of cheese.

8. 8

   Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted, then garnish with cilantro before serving.