1. Prepare the Chicken Filling:

2. If you haven’t already, cook and shred your chicken. A simple way is to poach boneless, skinless chicken breasts in simmering water or broth until cooked through, then shred with two forks. Rotisserie chicken is a fantastic time-saver here.

3. In a medium skillet, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 4-5 minutes. Be careful not to brown it too much.

4. Add the minced garlic to the skillet and cook for another minute until fragrant. Stir constantly to prevent burning.

5. Add the shredded chicken to the skillet. Stir in the ground cumin, chili powder (if using), salt, and pepper. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld with the chicken.

6. If the chicken mixture appears dry, add the 1/4 cup of chicken broth or water. This helps to keep the filling moist and flavorful. Stir to combine and then remove from heat. Set aside. This step ensures your enchiladas won’t be dry on the inside.

7.

8. Make the Sour Cream White Sauce:

9. In a medium saucepan, melt the butter over medium heat. Be careful not to let it brown.

10. Once the butter is melted, whisk in the all-purpose flour. Cook for 1-2 minutes, whisking constantly, to create a smooth roux. This cooking step is crucial to remove the raw flour taste. The mixture will be thick.

11. Gradually whisk in the chicken broth, a little at a time, ensuring each addition is fully incorporated before adding more. This gradual addition helps prevent lumps and creates a smooth sauce. Continue whisking until the sauce is smooth and begins to thicken, about 3-5 minutes.

12. Reduce the heat to low. Stir in the sour cream, diced green chilies (undrained, as the liquid adds flavor), ground cumin, and salt. Whisk until the sour cream is fully incorporated and the sauce is smooth and heated through. Important: Do not let the sauce come to a boil after adding the sour cream, as it can cause the sour cream to curdle or separate. Gentle heat is key here.

13. Taste the sauce and adjust seasonings if necessary. You might want more salt or a pinch more cumin. If using, add a pinch of white pepper. Keep the sauce warm over very low heat while you assemble the enchiladas. If it thickens too much, you can whisk in a tablespoon or two of additional chicken broth or warm water.

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15. Assemble the Enchiladas:

16. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter.

17. Warm the tortillas slightly. This makes them more pliable and easier to roll without cracking. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or by quickly warming them one by one in a dry skillet over medium heat for about 15-20 seconds per side.

18. Spread a thin layer (about 1/2 cup) of the sour cream white sauce on the bottom of the prepared baking dish. This prevents the enchiladas from sticking and adds extra moisture.

19. Take one warmed tortilla. Spoon about 1/4 to 1/3 cup of the chicken filling down the center of the tortilla. Sprinkle a tablespoon or two of the shredded Monterey Jack cheese over the chicken filling.

20. Roll the tortilla up tightly around the filling and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas, chicken filling, and cheese, arranging them snugly side-by-side in the dish.

21. Once all enchiladas are assembled in the dish, pour the remaining sour cream white sauce evenly over the top, ensuring all tortillas are well-covered. This is what makes them so incredibly creamy and delicious!

22. Sprinkle the remaining shredded cheese generously over the sauced enchiladas. You can never have too much cheese, right?

23.

24. Bake the Enchiladas:

25. Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden, and slightly browned in spots.

26. If you prefer a more browned top, you can switch the oven to the broil setting for the last 1-2 minutes, but watch very carefully to prevent burning. Cheese can go from golden to burnt very quickly under the broiler.

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28. Rest and Serve:

29. Once baked, remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows the sauce to set slightly and the enchiladas to cool down just enough so they don’t fall apart when served and the molten cheese doesn’t burn your mouth.

30. Garnish with freshly chopped cilantro and/or sliced green onions, if desired, for a pop of color and fresh flavor. Serve immediately and enjoy your delicious homemade chicken enchiladas with sour cream white sauce!