White Chicken Cheese Enchiladas

Instructions

1. 1

   Heat the oven to 375°F/190°C and set out a 9-by-13-inch baking dish. Use small, 6-inch flour tortillas. Bring the chicken broth to a simmer in a medium saucepan. Add the chicken, cover and simmer gently for 15–20 minutes, turning halfway through, until it reaches 165°F/74°C. Transfer the chicken to a plate and reserve the broth for the sauce. Shred the chicken and grate the Monterey Jack.

2. 2

   Place the cream cheese in a microwave-safe bowl and microwave for 15–20 seconds to soften. Stir until smooth, then mix in the chicken and half the Monterey Jack.

3. 3

   Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth, then simmer for 3–4 minutes, whisking frequently, until lightly thickened.

4. 4

   Remove the saucepan from the heat. Stir in the sour cream, green chiles with their juices, salt and black pepper until smooth. Spread ½ cup of the sauce across the bottom of the baking dish.

5. 5

   Divide the chicken filling evenly among the tortillas, roll them snugly and arrange seam-side down in the dish. Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining Monterey Jack.

6. 6

   Bake uncovered for 25–30 minutes, until the sauce bubbles around the edges and the cheese is melted. Let stand for 5 minutes, then serve two enchiladas per person.