Equipment Needed
- 9×13 inch baking dish
- Medium saucepan
- Large mixing bowl
- Whisk
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
- Aluminum foil
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and lightly greasing my 9×13 dish. Then, in a large bowl, I combine the shredded chicken, the diced green chiles (don’t drain them—that little bit of liquid adds flavor!), the diced onion, and about 2 cups of the shredded Monterey Jack cheese. I give it a good mix with my hands or a spoon until it’s all happily combined. This is your filling, and it’s wonderfully simple. I lay my tortillas out on the counter and divide the filling evenly among them, placing it down the center of each. Rolling them snugly but not too tight is key—you want them to hold together but not burst at the seams.
Now, for the star of the show: the sour cream white sauce. In my medium saucepan, I melt the butter over medium heat. Once it’s foaming, I whisk in the flour and let it cook for a full minute. This cooks out the raw flour taste and is a non-negotiable step. Then, I slowly pour in the chicken broth while whisking constantly to avoid any lumps. This is where the magic starts! I keep whisking until the mixture thickens and bubbles, which usually takes about 3-5 minutes. It should coat the back of a spoon nicely.
Here’s the crucial part: you must take the sauce off the heat before adding the sour cream. I turn off the burner and move the pan to a cool surface. I let it cool for just a minute, then whisk in the sour cream, cumin, garlic powder, and onion powder until it’s perfectly smooth and creamy. Season generously with salt and pepper. If you add the sour cream while the sauce is boiling, it will curdle. I’ve made this mistake, and we want a velvety sauce, not scrambled eggs!
Finally, I pour about 1/2 cup of the sauce into the bottom of my prepared baking dish and swirl it around to coat it. This prevents the tortillas from sticking. I place each rolled enchilada seam-side down in the dish, snugly side-by-side. Then, I pour the remaining sauce evenly over the top, making sure every bit is covered—this keeps them moist. I sprinkle the last cup of cheese over everything, cover the dish tightly with foil, and bake for 20 minutes. Then, I remove the foil and bake for another 10-15 minutes until the cheese is gloriously melted and bubbly and the edges are just turning golden.(See the next page below to continue…)