Chicken Enchiladas with Sour Cream Sauce

Instructions

1. 1

   Preheat a conventional oven to 190°C/375°F with a rack in the middle. Grease a 23 × 33 cm/9 × 13 inch baking dish with the olive oil. While the oven heats, bake the chicken breast in the prepared dish for 18–22 minutes until cooked through, then shred it and grate the Monterey Jack. Use eight soft tortillas approximately 20 cm/8 inches wide and 40 g each.

2. 2

   Mash the cream cheese in a large bowl until smooth. Mix in the chicken, diced green chiles with their liquid, 100 g of the Monterey Jack, the cumin and the salt.

3. 3

   While the oven continues heating, melt the butter in a 1.5–2 litre saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth, then bring to a gentle simmer and cook for 3–4 minutes, stirring, until lightly thickened.

4. 4

   Remove the saucepan from the heat and let it cool for 1 minute. Whisk in the sour cream until smooth; do not return the sauce to a boil.

5. 5

   Divide the chicken filling evenly among the tortillas, placing it in a strip down the middle of each. Roll up snugly and arrange seam-side down in the prepared dish. Pour the sauce evenly over the rolls and sprinkle with the remaining 100 g Monterey Jack.

6. 6

   Bake uncovered for 25–30 minutes, until the sauce bubbles around the edges and the center of the filling reaches 74°C/165°F on an instant-read thermometer. If necessary, continue baking until that temperature is reached.

7. 7

   Let the enchiladas rest for 5 minutes before serving two per person.