recipe with a creamy, cheesy white sauce!
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### **White Chicken Enchiladas**
#### **Ingredients**
**For the Enchiladas:**
- 2 cups cooked and shredded chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 flour tortillas (soft taco size)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
**For the White Sauce:**
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 cup shredded Monterey Jack cheese
#### **Instructions**
1. **Preheat Oven:** Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. **Prepare Filling:** In a bowl, mix shredded chicken, 1 cup Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper.
3. **Assemble Enchiladas:**
- Lay out a tortilla, add about ¼ cup of the chicken mixture, and roll it up.
- Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
4. **Make the White Sauce:**
- In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, whisking constantly.
- Slowly add chicken broth, whisking until smooth. Cook for 2-3 minutes until thickened.
- Remove from heat and stir in sour cream and green chilies. Do not boil.
5. **Assemble & Bake:**
- Pour the white sauce over the enchiladas. Sprinkle 1 cup shredded Monterey Jack cheese on top.
- Bake uncovered for 20-25 minutes until bubbly and lightly golden.
6. **Serve & Enjoy:** Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes if desired. Serve warm!
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Would you like any modifications, such as making it spicier or using a different type of cheese? ????