A delightful take on classic chicken enchiladas, featuring a creamy sauce and a touch of spice.
Preheat your oven to 350°F and grease a 9x13 baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Combine the shredded chicken and 1 cup of monterey jack cheese in a bowl.
Mix thoroughly to ensure even distribution of cheese.
Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the prepared dish.
Placing them seam-side down helps them stay rolled during baking.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually whisk in the chicken broth until smooth. Cook until the mixture thickens and bubbles.
Whisk constantly to avoid lumps.
Stir in the sour cream and diced green chilies. Do not boil.
Avoid boiling to prevent the sour cream from curdling.
Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Ensure the sauce covers all enchiladas for even baking.
Bake in the preheated oven for 22 minutes, then broil for 3 minutes to brown the cheese.
Keep an eye on the broil to prevent burning.
Serve the enchiladas hot, garnished with fresh cilantro if desired.
Pair with a side of rice or beans for a complete meal.
