White Chicken Enchiladas

Creamy white chicken enchiladas filled with tender shredded chicken and Monterey Jack cheese, then covered with a mild green chile sauce and baked until bubbly and golden. The homemade poached chicken also provides the flavorful broth used to make the sauce.

Servings: About 5
Prep Time: About 25 minutes
Bake Time: 25 minutes

Ingredients:

• 10 soft flour tortillas
• 2 cups cooked, shredded chicken (recipe below)
• 2 cups shredded Monterey Jack cheese, divided
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth, preferably reserved from cooking the chicken
• 1 cup sour cream or plain Greek yogurt
• 1 (4-ounce) can diced green chiles
• 1 small can sliced black olives, drained, optional

For the Shredded Chicken:

• 2 boneless, skinless chicken breast halves
• 2 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ onion, cut into 4 pieces
• 1 bay leaf
• 3 cloves garlic, smashed

Instructions:

1. Prepare the shredded chicken first. Place the chicken breasts and 2 cups chicken broth in a medium saucepan. Add the cumin, chili powder, onion, bay leaf and garlic.
2. Cover and cook over medium heat for about 10 minutes. Reduce the heat to a gentle simmer and continue cooking, covered, until the chicken is completely cooked and tender.
3. Remove the chicken and discard the bay leaf. Strain and reserve the cooking broth for the enchilada sauce.
4. Shred the chicken with two forks. Alternatively, place the warm chicken in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed just until shredded.
5. Preheat oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
6. Combine 2 cups shredded chicken with 1 cup of the Monterey Jack cheese.
7. Divide the chicken mixture among the tortillas. Roll each tortilla around the filling and arrange seam-side down in the prepared baking dish.
8. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.
9. Gradually whisk in 2 cups of the reserved chicken broth. Continue cooking, whisking frequently, until the sauce is smooth, thickened and bubbling.
10. Remove from the heat and stir in the sour cream or Greek yogurt and diced green chiles. Do not boil after adding the sour cream or yogurt, as it may curdle.
11. Pour the sauce evenly over the enchiladas.
12. Sprinkle with the remaining 1 cup Monterey Jack cheese and garnish with sliced black olives, if using.
13. Bake for 22 minutes.
14. Turn the broiler to high and broil for approximately 3 minutes, watching carefully, until the cheese is lightly browned and bubbling.
15. Serve hot.

Tip: I like the idea of using the chicken's poaching liquid for the sauce. It carries the cumin, chile, onion and garlic flavors into the finished enchiladas rather than using plain broth.

Greg's Note: I use Greek yogurt instead of sour cream and like Kraft Tex Mex shredded cheese in place of plain Monterey Jack.