Ingredients:

  • 4 Tbsp unsalted butter (56 g)
  • 4 Tbsp all-purpose flour (30 g)
  • 5 cups low sodium chicken broth (590 ml)
  • 7 oz canned diced green chiles (200 g), undrained
  • 1/2 cup finely diced yellow onion (75 g)
  • 2 cloves minced garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp dried Mexican oregano
  • Salt and black pepper, to taste
  • 1 cup full fat sour cream (240 g)
  • 3 cups shredded cooked chicken (450 g)
  • 3 cups total shredded Monterey Jack cheese (divided)
  • 12 medium (6-inch) corn or flour tortillas
  • 2 Tbsp neutral oil (e.g., Canola)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish. Shred the chicken and grate the cheese, keeping 2 cups of the cheese separate for the topping.
  2. In a large skillet, melt 1 Tbsp of the butter over medium heat. Add the diced onion and cook until softened (3–5 minutes). Add garlic, cumin, and oregano; cook for 1 minute until fragrant. Remove half of this mixture (about 1/4 cup) and set aside for the chicken filling.
  3. Add the remaining 3 Tbsp butter to the skillet with the remaining aromatics. Once melted, whisk in the 4 Tbsp flour. Cook for 1-2 minutes, stirring constantly, until the paste (roux) smells slightly nutty and is light golden brown. Do not burn.
  4. Slowly pour in the cold chicken broth while vigorously whisking the roux to prevent lumps. Continue whisking until the sauce is completely smooth.
  5. Bring the sauce to a gentle simmer. Stir in the canned green chiles (undrained). Season generously with salt and pepper. Reduce heat and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
  6. Remove the sauce from the heat and allow it to cool for 2 minutes. In a small bowl, whisk 1/4 cup of the hot sauce into the 1 cup of sour cream (this is tempering). Pour the tempered sour cream mixture back into the main sauce pot and stir until fully combined and velvety smooth. Taste and adjust seasoning.
  7. In a medium bowl, combine the shredded chicken, the reserved aromatic mix from Step 2, 1/4 cup of the finished sauce, and 1 cup of the shredded cheese. Mix well.
  8. Heat the 2 Tbsp oil in a small pan over medium heat. Quickly dip each tortilla into the hot oil for 10-15 seconds per side until softened and pliable. This prevents splitting.
  9. Dip each softened tortilla quickly into the creamy sauce (just enough to coat lightly). Place on a clean surface. Spoon about 1/4 cup of the chicken filling across the center of the tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all 12 tortillas are rolled.
  10. Pour the remaining sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining 2 cups of shredded cheese over the top.
  11. Bake for 25-30 minutes, or until the cheese is bubbling, golden brown, and the sauce is hot throughout.
  12. Allow the enchiladas to rest for 5-10 minutes after removing them from the oven before serving.