Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 4 oz (115g) cream cheese, softened
  • 1 cup (113g) shredded Monterey Jack cheese
  • 1 can (4 oz / 113g) diced green chiles, drained
  • 0.5 tsp (2.5g) garlic powder
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 2 tbsp (14g) chili powder
  • 1 tsp (2g) ground cumin
  • 2 cups (475ml) low sodium chicken broth
  • 0.5 cup (120g) tomato sauce
  • 10 6-inch corn or flour tortillas
  • 1.5 cups (170g) shredded Mexican blend cheese

Instructions:

  1. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until nutty. Add the chili powder and cumin, stirring for 30 seconds to bloom the spices. Slowly whisk in the chicken broth and tomato sauce. Simmer for 8–10 minutes until the sauce thickens and coats the back of a spoon.
  2. In a large mixing bowl, fold together the shredded rotisserie chicken, softened cream cheese, drained green chiles, chopped cilantro, and 1 cup of Monterey Jack cheese until thick and cohesive.
  3. Preheat oven to 350°F (175°C). Briefly warm or flash-fry tortillas to make them pliable. Dip each tortilla in the sauce, fill with the chicken mixture, roll tightly, and place seam-side down in a 9x13 inch baking dish.
  4. Pour the remaining sauce over the assembled enchiladas and top with 1.5 cups of Mexican blend cheese. Bake for 30 minutes or until the cheese is bubbly and golden brown.