Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F (175°C). Grease a 9×13-inch dish. Mix 2 cups cooked shredded chicken with 1 cup shredded Monterey Jack (or Mexican blend). Divide among 8 flour tortillas (8-inch), roll snug, and place seam-side down in the dish.

2. 2

   Melt 3 tablespoons unsalted butter in a saucepan over medium. Whisk in 3 tablespoons all-purpose flour and cook 1 minute until it smells toasty. Whisk in 2 cups chicken broth until thickened and smooth, 3–4 minutes. Take off the heat; stir in 1 cup sour cream, 1 can (4 oz) diced green chiles, ½ teaspoon garlic powder, and ½ teaspoon kosher salt until creamy — don't boil after the sour cream goes in or it can split.

3. 3

   Pour the sauce evenly over the enchiladas and scatter the remaining 1 cup cheese on top.

4. 4

   Bake 20–25 minutes until the sauce is bubbling at the edges and the cheese is melted. Rest 5 minutes, then finish with chopped cilantro and green onions. You want soft tortillas under a creamy green-chile sauce with melted cheese — not dry rolled tortillas or a broken, grainy sauce.