Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 4 oz (115g) cream cheese, softened
  • 1 cup (115g) Monterey Jack cheese, shredded
  • 4 oz (110g) diced green chiles, drained
  • 1/2 cup (120ml) sour cream
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (225g) Mexican blend cheese, shredded
  • 1/2 tsp (3g) garlic powder
  • 12 (6-inch) flour tortillas

Instructions:

  1. In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, Monterey Jack cheese, green chiles, and sour cream. Fold the ingredients together until the chicken is evenly coated in a thick, creamy paste.
  2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until the mixture smells nutty and looks like a pale paste.
  3. Slowly pour in the chicken broth and heavy cream, whisking constantly to eliminate lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Remove from heat and stir in the Mexican blend cheese and garlic powder until the sauce is smooth and glossy.
  5. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish. Spread a thin layer of the white sauce on the bottom of the pan.
  6. Fill each tortilla with a generous scoop of the chicken mixture, roll tightly, and place seam-side down in the dish.
  7. Pour the remaining white sauce evenly over the top of the enchiladas. Bake for 20 minutes, or until the cheese is bubbling and the edges are slightly golden.