White Chicken Enchiladas

INGREDIENTS:

2 cups cooked chicken, shredded

8-10 flour tortillas

2 cups Monterey Jack cheese, shredded

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Optional toppings: sliced jalapeños, avocado, diced tomatoes, chopped green onions

DIRECTIONS:

Step 1: Prepare the Chicken

Cook the Chicken: If you haven’t already cooked the chicken, you can either bake, boil, or use store-bought rotisserie chicken. Once cooked, shred the chicken into bite-sized pieces and set aside.

Step 2: Make the White Sauce

Melt the Butter: In a large skillet or saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a smooth paste, known as a roux.

Add Chicken Broth: Gradually pour in the chicken broth while whisking to prevent lumps. Continue to whisk until the sauce thickens, about 3-5 minutes.

Stir in Sour Cream and Green Chilies: Remove the skillet from heat and stir in the sour cream and diced green chilies. Season with garlic powder, onion powder, salt, and pepper. Mix until well combined and set aside.

Step 3: Assemble the Enchiladas

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Tortillas: To make the tortillas pliable and easier to roll, you can either warm them in the microwave for a few seconds or lightly fry them in a hot, dry skillet.

Fill the Tortillas: Lay out each tortilla on a flat surface. Add a generous amount of shredded chicken and a sprinkle of Monterey Jack cheese down the center of each tortilla.

Roll the Enchiladas: Roll the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas …