In a large bowl, combine the shredded chicken, green chilies, sour cream, cilantro, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
2 cups cooked and shredded chicken, 1 (4 ounce) can chopped green chilies, 1/2 cup sour cream, 1/4 cup chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, Salt and pepper
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux).
4 tablespoons butter, 4 tablespoons all-purpose flour
Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
3 cups chicken broth
Reduce the heat to low. Stir in the heavy cream, Monterey Jack cheese, garlic powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
1 cup heavy cream, 1/2 cup shredded Monterey Jack cheese, 1/4 teaspoon garlic powder, Salt and pepper
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Spoon about 1/3 cup of the chicken filling into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
10 (6-inch) flour tortillas
Pour the creamy white sauce evenly over the enchiladas.
Sprinkle the remaining shredded Monterey Jack cheese over the sauce.
2 cups shredded Monterey Jack cheese
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, if desired. Enjoy your Easy Creamy White Chicken Enchiladas.
