Directions
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Start by melting butter in a large saucepan over medium heat. This will be the base for your white sauce, and the aroma already begins to hint at the tremendous flavor that awaits you.
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Whisk in the all-purpose flour, cooking for about one minute while stirring constantly. This forms a smooth paste, turning light golden and setting the stage for a sumptuous sauce.
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Gradually add the chicken broth to the roux, whisking constantly to prevent any unwanted lumps from marring the silky texture. Continue whisking until the sauce thickens and becomes smooth, which will take around 3-4 minutes.
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Remove the saucepan from heat and stir in the sour cream, cumin, salt, and pepper. Blend these wonderfully until perfectly combined; the sauce should now be rich and creamy with tremendous flavor depth.
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In a mixing bowl, combine the shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the cheese mixture. Make sure to mix thoroughly; a well-distributed filling ensures flavor in every bite.
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Preheat your oven to 350°F (175°C) at this point, creating the perfect baking environment for your enchiladas. While the oven is warming, spread a thin layer of your white sauce in the bottom of a greased 9×13 baking dish.
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Next, take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll each one tightly and arrange them seam-side down in the prepared dish.
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Pour the remaining white sauce evenly over the rolled enchiladas, making sure they’re completely covered. The sauce is key to creating that delightful, melting comfort.
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Finally, sprinkle the remaining Monterey Jack and cheddar cheese over the top. This will give you that golden-brown finish, making it look as inviting as it tastes.
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Bake the enchiladas uncovered at 350°F for 25-30 minutes. They should bubble around the edges, and the cheese will be beautifully melted. Allow them to rest for 5 minutes before serving; this helps the sauce to set, resulting in a perfect slice.
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