Creamy White Chicken Enchiladas

• 3 cups cooked shredded chicken breast (or rotisserie chicken)
• 2 cups shredded Monterey Jack cheese, divided
• 8 medium (8-inch) soft flour tortillas
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chiles, undrained
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 cup chopped fresh cilantro for garnish

Instructions

1. 1

   Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

2. 2

   In a medium bowl, mix shredded chicken with 1 cup of Monterey Jack cheese.

3. 3

   Divide the chicken mixture evenly among the 8 flour tortillas, roll them up snugly, and arrange seam-side down in the prepared baking dish.

4. 4

   In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly pour in chicken broth while whisking constantly until smooth and bubbling, about 3 minutes.

5. 5

   Remove pan from heat and whisk in sour cream, diced green chiles, garlic powder, and cumin until smooth. Do not let the sauce boil after adding sour cream.

6. 6

   Pour the creamy sauce evenly over the rolled enchiladas. Top with the remaining 1 cup of shredded Monterey Jack cheese.

7. 7

   Bake uncovered for 20-25 minutes until bubbly and cheese is lightly golden. Garnish with fresh cilantro before serving.