Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 4 cups Low Sodium Chicken Stock
  • 1 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt (plus more to taste)
  • 1 (4 oz) can Diced Green Chilies (undrained)
  • 1 cup Full-Fat Sour Cream (room temperature)
  • 3 cups Cooked, Shredded Chicken Breast
  • 3 cups Shredded Monterey Jack or Colby Cheese (reserve 1 cup for topping)
  • Salt and Black Pepper (to taste)
  • 12 Flour or Corn Tortillas (8-10 inches)
  • 1/4 cup Vegetable or Canola Oil (optional, for softening tortillas)

Instructions:

  1. Prep the Oven and Chicken: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Ensure the chicken is fully cooked and shredded finely. Prepare the tortillas: quickly dip each into a hot skillet with a splash of oil or microwave briefly under a damp towel to make them pliable and prevent cracking.
  2. Construct the Sour Cream Sauce (Roux): Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the roux is smooth and smells slightly nutty; do not brown it.
  3. Add Liquid and Simmer: Slowly whisk in the cold chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking occasionally. Cook for 5–8 minutes until the sauce thickens significantly, coating the back of a spoon.
  4. Season and Finish Sauce: Remove the saucepan from the heat. Stir in the cumin, garlic powder, salt, and the canned green chilies (undrained).
  5. Incorporate Sour Cream: Allow the sauce to cool for 5 minutes. Then, gently fold in the room-temperature sour cream until fully incorporated. Taste and adjust salt and pepper.
  6. Mix Filling: In a large bowl, combine the shredded chicken, 2 cups of shredded cheese, and about 1/4 cup of the sour cream sauce to bind the filling slightly. Season lightly.
  7. Fill and Roll Tortillas: Place a generous line of filling (about 1/3 cup) down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Arrange them snugly, side-by-side.
  8. Sauce and Top: Pour the remaining sour cream sauce evenly over the rolled enchiladas, ensuring all exposed tortilla surfaces are covered. Sprinkle the reserved 1 cup of shredded cheese over the sauce.
  9. Bake: Bake for 25–30 minutes, or until the cheese is melted, bubbly, and the sauce is simmering slightly around the edges.
  10. Rest: Remove from the oven and let the enchiladas rest for 10 minutes before serving. This allows the sauce to settle and prevents them from falling apart.