Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tbsp (15ml) olive oil
- 1 tsp (5ml) chili powder
- ½ tsp (2.5ml) cumin
- ½ tsp (2.5ml) garlic powder
- ½ tsp (2.5ml) onion powder
- Salt and pepper to taste
- 2 tbsp (30g) unsalted butter
- 2 tbsp (15g) all-purpose flour
- 2 cups (475ml) chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) sour cream
- 4 oz (113g) cream cheese, softened
- 1 can (4 oz/113g) diced green chiles, undrained
- 1 tsp (5ml) chili powder
- ½ tsp (2.5ml) garlic powder
- Salt and pepper to taste
- 12 corn or flour tortillas (6-inch diameter)
- 2 cups (225g) shredded Monterey Jack cheese (or cheddar)
- Optional toppings: chopped cilantro, diced tomatoes, sliced green onions
Instructions:
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until cooked through, reaching an internal temperature of 165°F (74°C).
- Let chicken cool slightly, then shred using two forks.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth until smooth.
- Stir in cream cheese until melted and smooth. Add heavy cream, sour cream, green chiles, chili powder, garlic powder, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Lightly warm tortillas (microwave or dry skillet) to make them pliable. This will prevent them from cracking when rolled.
- Spread a thin layer of creamy sauce in the bottom of the baking dish. Fill each tortilla with shredded chicken and roll it up tightly. Place seam-side down in the baking dish.
- Pour remaining sauce over the enchiladas. Sprinkle with shredded cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cheese is melted and bubbly, and the enchiladas are heated through.
- Let cool slightly before garnishing with optional toppings like chopped cilantro, diced tomatoes, and sliced green onions.