Cheesy Southwest Comfort Food (Print Version)

# Ingredients:

→ Chicken Filling

01 - 3 cups shredded chicken (grabbing a rotisserie chicken saves tons of time)
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup shredded cheddar cheese
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 teaspoon ground cumin
07 - ½ teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper

→ Creamy White Sauce

11 - 4 tablespoons unsalted butter
12 - 4 tablespoons all-purpose flour
13 - 2 cups chicken broth
14 - 1 cup sour cream
15 - 1 can (4 oz) diced green chilies
16 - ½ teaspoon garlic powder
17 - ¼ teaspoon onion powder
18 - Salt and pepper to taste

→ For Assembly

19 - 12 small flour tortillas (corn works too if that's your thing)
20 - 1 cup shredded Monterey Jack cheese for topping

→ Toppings (Pick your favorites)

21 - Handful of fresh cilantro, chopped
22 - Sliced green onions
23 - Diced fresh tomatoes
24 - Sliced jalapeños (if you like it spicy)
25 - Salsa, guacamole, or extra sour cream for serving

# Instructions:

01 - Grab a big bowl and toss in your shredded chicken, both cheeses, diced onion, garlic, and all those spices (cumin, chili powder, smoked paprika, salt, and pepper). Mix it all together until everything's evenly combined. Give it a taste - it should already be delicious!
02 - Melt the butter in a saucepan over medium heat. Once it's bubbly, sprinkle in the flour and whisk constantly for about 2 minutes - you're making a roux, which will thicken your sauce. Slowly pour in the chicken broth while whisking (this prevents lumps - nobody wants a lumpy sauce!). Let it simmer for 2-3 minutes until it starts to thicken up. Take it off the heat, then stir in the sour cream, green chilies, garlic powder, onion powder, salt, and pepper until it's smooth and creamy.
03 - Get your oven heating to 375°F. Grab a 9×13-inch baking dish and give it a quick greasing so nothing sticks.
04 - Take a tortilla, spoon about ⅓ cup of your chicken mixture down the center, and roll it up tight. Place it seam-side down in your baking dish. Keep going until you've used up all your filling and tortillas, arranging them snugly in the dish.
05 - Pour that creamy white sauce all over your rolled-up enchiladas, making sure they're completely covered (this keeps them from drying out and adds tons of flavor). Sprinkle the remaining cup of Monterey Jack cheese evenly over the top - don't be shy with it!
06 - Pop the dish in your preheated oven for about 20-25 minutes. You're looking for melty, bubbly cheese on top and edges that are just starting to turn golden brown. Your kitchen will smell amazing at this point!
07 - Take the enchiladas out and let them rest for about 5 minutes (this helps them set up a bit so they don't fall apart when served). Scatter your favorite toppings over them - fresh cilantro, green onions, tomatoes, jalapeños - whatever you like! Serve them up hot with salsa, guacamole, or extra sour cream on the side.

# Notes:

01 - These enchiladas reheat beautifully, so they're perfect for making ahead or enjoying as leftovers the next day.
02 - Don't have rotisserie chicken? No problem! You can quickly poach chicken breasts in broth with some onion and garlic, then shred them.
03 - The spice level is pretty mild, so it's family-friendly. Add more chili powder or some diced jalapeños to the filling if you want more heat.
04 - Corn tortillas are more traditional for enchiladas and they're gluten-free, but they can crack when rolling. Just warm them briefly in the microwave or in a skillet before filling.

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