Ingredients

Chicken & Filling

• 3 cups cooked shredded chicken (rotisserie works great)
• 1 cup canned diced green chiles (mild or hot)
• 1 cup shredded Monterey Jack (or pepper jack)
• ½ cup shredded cheddar
• ½ small onion, minced (optional)
• 2 tbsp chopped cilantro (optional)
• 8–10 fajita-size flour tortillas or 12 small corn tortillas
• Salt & black pepper, to taste

Sauce

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups warm chicken broth
• 1 cup sour cream
• 1 can (10 oz / 284 g) green enchilada sauce or salsa verde
• ½ tsp ground cumin
• ¼ tsp garlic powder
• Pinch salt & pepper

Topping

• 1½–2 cups shredded cheese (Monterey Jack + cheddar mix)
• Fresh cilantro, sliced jalapeños, or lime wedges (for serving)

Instructions

1. Prep: Heat oven to 375°F (190°C). Lightly grease a 9×13 in (23×33 cm) pan.
2. Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute. Slowly whisk in warm broth until smooth and slightly thickened, 3–4 minutes. Off heat, whisk in sour cream, enchilada sauce, cumin, garlic powder, salt & pepper. Return to low heat 1 minute (do not boil). Adjust seasoning.
3. Make the filling: In a bowl, mix chicken, green chiles, Monterey Jack, cheddar, onion, and cilantro. Season with a little salt & pepper.
4. Warm tortillas: Microwave stack wrapped in a damp towel 30–45 seconds (or lightly oil and warm corn tortillas on a skillet) until pliable.
5. Assemble: Spread about ½ cup sauce over the pan bottom. Add ~⅓–½ cup filling to each tortilla, roll snugly, and place seam-side down.
6. Sauce & cheese: Pour remaining sauce over enchiladas, coating edges. Top evenly with shredded cheese.
7. Bake: 18–22 minutes until bubbly; broil 1–2 minutes to lightly brown if desired. Rest 5 minutes.
8. Serve: Garnish with cilantro, jalapeños, and a squeeze of lime. Enjoy!

Notes & Variations

• Boost veggies with sautéed spinach, corn, or black beans in the filling.
• Make ahead: assemble and refrigerate up to 24 hours; bake 5–10 minutes longer.
• Spice it up with a minced jalapeño or a dash of hot sauce in the filling.