Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) olive oil
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 cup (60ml) chicken broth
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (710ml) milk, whole or 2%
  • 1/2 cup (120ml) sour cream
  • 1 cup (115g) shredded Monterey Jack cheese, divided
  • 1/2 cup (50g) shredded Cheddar cheese, divided
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) onion powder
  • Salt and pepper to taste
  • 10 (6-inch) corn tortillas
  • 1/2 cup (120ml) chopped green chiles (canned), drained
  • 1/4 cup chopped cilantro for garnish (optional)

Instructions:

  1. Sauté chicken breasts in olive oil, salt, and pepper until cooked through. Add chicken broth to the pan during the last 5 minutes of cooking to keep the chicken moist. (Internal temp 165°F/74°C)
  2. Let the chicken cool slightly, then shred with two forks.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly until thickened. Remove from heat and stir in sour cream, 1/2 cup Monterey Jack cheese, 1/4 cup Cheddar cheese, garlic powder, onion powder, salt, and pepper.
  4. Preheat oven to 350°F (175°C). Spread a thin layer of white sauce on the bottom of the baking dish. Fill each tortilla with shredded chicken and green chiles. Roll up tightly and place seam-side down in the baking dish.
  5. Pour the remaining white sauce over the enchiladas. Sprinkle with the remaining Monterey Jack and Cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  6. Garnish with fresh cilantro (optional) and serve immediately.