Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a delicious and comforting dish! Here’s a recipe to make them:

Ingredients:

For the Chicken:

• 2 cups cooked, shredded chicken (rotisserie chicken works great!)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1/2 teaspoon cumin

• 1/2 teaspoon chili powder

• Salt and pepper to taste

For the Sauce:

• 2 tablespoons butter

• 1 tablespoon all-purpose flour

• 1 1/2 cups chicken broth

• 1 cup heavy cream

• 1 can (4 oz) green chilies (mild or hot, depending on your preference)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

For the Enchiladas:

• 10-12 flour tortillas (small or medium size)

• 2 cups shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)

• Fresh cilantro, chopped (optional, for garnish)

• Sour cream (optional, for serving)

Instructions:

1. Prepare the Chicken:

   • In a skillet, heat the olive oil over medium heat.

   • Add the chopped onion and cook until soft, about 3-4 minutes.

   • Add the minced garlic, cumin, chili powder, salt, and pepper. Stir for about 1 minute until fragrant.

   • Add the shredded chicken and stir to coat with the seasoning. Remove from heat and set aside.

2. Make the Sauce:

   • In a saucepan, melt the butter over medium heat.

   • Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.

   • Gradually add the chicken broth, whisking constantly to avoid lumps.

   • Once the broth is incorporated, add the heavy cream, green chilies, garlic powder, onion powder, salt, and pepper.

   • Simmer the sauce over low heat for about 5-7 minutes, until it thickens slightly.

3. Assemble the Enchiladas:

   • Preheat your oven to 375°F (190°C).

   • Lightly grease a 9×13-inch baking dish.

   • Spread a small amount of sauce on the bottom of the dish.

   • Warm the tortillas in the microwave or on a hot skillet for a few seconds to make them pliable.

   • For each tortilla, spoon about 2-3 tablespoons of the chicken mixture in the center, then roll it up tightly and place it seam-side down in the baking dish.

   • Repeat for all tortillas, arranging them closely together in the dish.

4. Bake:

   • Once all the tortillas are rolled and in the dish, pour the remaining sauce evenly over the top of the enchiladas.

   • Sprinkle the shredded cheese over the top.

   • Cover with aluminum foil and bake for 20 minutes.

   • Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.

5. Serve:

   • Let the enchiladas cool for a few minutes before serving.

   • Garnish with chopped cilantro and a dollop of sour cream if desired.