Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the filling:
- In a large bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
- Season with salt and pepper, and stir to combine.
- Assemble the enchiladas:
- Divide the chicken mixture evenly among the 8 tortillas.
- Roll each tortilla up and place them seam-side down in the prepared baking dish.
- Make the white sauce:
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until slightly golden.
- Gradually add the chicken broth, whisking constantly until smooth and thickened, about 2-3 minutes.
- Remove from heat and stir in the sour cream and green chilies. Be careful not to let the sauce boil once the sour cream is added.
- Assemble the dish:
- Pour the white sauce evenly over the enchiladas.
- Top with the remaining 1 cup of Monterey Jack cheese and 1 cup of cheddar cheese.
- Bake:
- Bake for 20-25 minutes until the cheese is melted and bubbly. If you prefer a golden top, you can broil for 2-3 minutes at the end.
- Serve:
- Garnish with fresh cilantro, diced tomatoes, or green onions if desired. Serve with rice, beans, or a simple salad.
Enjoy your creamy, cheesy White Chicken Enchiladas!