Creamy Chicken Enchiladas

By Vic

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Prep Time

20 min

Cook Time

30 min

Servings

4 servings

Difficulty

Easy

1 1/2 lb boneless skinless chicken breasts 8 large flour tortillas 2 cups shredded Monterey Jack cheese, divided 1 1/2 cups chicken broth 1 cup sour cream 2 tbsp butter 2 tbsp all-purpose flour 1/2 tsp garlic powder, optional if tolerated 1/2 tsp onion powder, optional if tolerated Salt, to taste

1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. 2. Cook the chicken until it reaches 165°F internally, then shred or chop it finely. Season lightly with salt and optional garlic and onion powders. 3. Divide the chicken and about 1 cup of Monterey Jack among the flour tortillas. Roll them snugly and place seam-side down in the baking dish. 4. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute without browning. 5. Gradually whisk in the chicken broth. Simmer for 3 to 5 minutes, whisking frequently, until smooth and thickened. 6. Remove the saucepan from the heat and let it cool for about 1 minute. Stir in the sour cream until completely smooth. Do not boil the sauce after adding sour cream. 7. Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining Monterey Jack over the top. 8. Bake uncovered for about 20 minutes, until hot and bubbly. If desired, broil very briefly at the end just to melt the cheese further without heavily browning the tortillas. 9. Let stand for 5 minutes before serving. Refrigerate two servings for the next day's lunch.