Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 1 clove garlic, minced (about 1 tsp / 3g)
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) cumin
  • 1/4 tsp (1.25ml) smoked paprika
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (30g) chopped cilantro
  • Salt and pepper to taste
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp (32g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) white pepper
  • 1/4 tsp (1.25ml) garlic powder
  • 1 cup (113g) shredded Monterey Jack cheese
  • 1/2 cup (113g) sour cream
  • 10-12 (6-inch) flour tortillas
  • 2 cups (226g) shredded Monterey Jack cheese, for topping
  • Optional: Chopped cilantro or green onions, for garnish

Instructions:

  1. Cook the Chicken: Poach or bake chicken breasts until cooked through. Shred with two forks.
  2. Make the Chicken Filling: Sauté onion and garlic in olive oil. Add spices, chicken broth, and shredded chicken. Simmer until flavors meld. Stir in cilantro.
  3. Prepare the White Sauce: Melt butter in skillet. Whisk in flour to form a roux. Gradually whisk in milk, cooking until thickened. Stir in salt, pepper, and garlic powder. Reduce heat, add cheese, and stir until melted and smooth. Stir in sour cream.
  4. Assemble the Enchiladas: Warm tortillas slightly. Fill each tortilla with chicken mixture and roll tightly. Place seam-side down in the baking dish.
  5. Top and Bake: Pour white sauce evenly over the enchiladas. Sprinkle with remaining shredded cheese. Bake at 375°F (190°C) until golden brown and bubbly (about 20-25 minutes).
  6. Garnish and Serve: Garnish with chopped cilantro or green onions (optional) and serve hot.