Ingredients
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 12 corn or flour tortillas
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
Instructions
- Season the Chicken: In a large bowl, combine the cubed chicken, olive oil, cumin, chili powder, garlic powder, onion powder, and cayenne pepper (if using). Season with salt and black pepper to taste. Toss the chicken until it’s evenly coated with the spices.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8-10 minutes. Remove the chicken from the skillet and set it aside.
- Make the White Sauce: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5-7 minutes. Stir in the dried oregano and ground nutmeg.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked chicken, cream cheese, sour cream, Monterey Jack, and cheddar cheeses. Spread about 1/4 cup of the white sauce in the bottom of a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Bake the Enchiladas: Pour the remaining white sauce over the rolled enchiladas, making sure to cover them completely. Bake the enchiladas for 20-25 minutes, or until the sauce is bubbling and the edges are lightly golden. Remove the dish from the oven and let it cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Ultimate Chicken Enchiladas with White Sauce