Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) cumin
  • Salt and pepper to taste
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 4 oz (113g) cream cheese, softened
  • 1 (4 ounce) can chopped green chilies, drained
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) onion powder
  • Salt and pepper to taste
  • 10-12 (6-inch) corn tortillas
  • 2 cups (225g) shredded Monterey Jack cheese
  • Chopped cilantro, sliced green onions, sour cream, for garnish (optional)

Instructions:

  1. Season chicken with spices and pan-fry until cooked through. Shred or dice.
  2. Melt butter, whisk in flour to make a roux. Gradually whisk in chicken broth and cream. Simmer until thickened. Stir in cream cheese, green chilies, and seasonings.
  3. Lightly grease baking dish. Spread a thin layer of white sauce on the bottom. Dip each tortilla in the sauce to soften and prevent dryness. Fill with chicken and roll up. Place seam-down in the baking dish.
  4. Pour remaining white sauce over the enchiladas. Sprinkle generously with Monterey Jack cheese.
  5. Bake in preheated oven until bubbly and cheese is melted and golden brown.
  6. Let cool slightly before serving. Garnish with cilantro, green onions, and a dollop of sour cream, if desired.