Ingredients:

  • 3 cups cooked chicken breast, shredded
  • 2.5 cups Monterey Jack cheese, shredded (divided)
  • 0.5 cup plain Greek yogurt
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 4 oz diced green chiles
  • 0.5 cup sour cream
  • 12 soft flour tortillas, taco size
  • Salt and cracked black pepper to taste

Instructions:

  1. In a medium saucepan over medium heat, melt 2 tbsp of butter. Whisk in 2 tbsp of all purpose flour and cook for 1 minute until fragrant but still pale.
  2. Slowly pour in 2 cups of chicken broth while whisking constantly. Simmer for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
  3. Remove the pan from the heat. Whisk in 0.5 cup of tempered sour cream and 4 oz of diced green chiles until the mixture is silky and uniform.
  4. In a large mixing bowl, combine 3 cups of shredded chicken, 1 cup of Monterey Jack, 0.5 cup Greek yogurt, 1 tsp cumin, 0.5 tsp smoked paprika, and 0.25 tsp garlic powder. Stir until the chicken is thoroughly coated.
  5. Lightly grease your 9x13 inch baking dish. Spread about 1/4 cup of the white sauce on the bottom.
  6. Place filling into each tortilla, roll tightly, and place seam-side down in the dish.
  7. Pour the remaining white sauce over the enchiladas and top with the remaining 1.5 cups of Monterey Jack cheese.
  8. Bake at 350°F (175°C) for 20 minutes, or until the cheese is melted and bubbling.