White Chicken Enchiladas

Ingredients

• 3 cups cooked shredded chicken (about 1 pound), refrigerated at 40°F or below
• 8 flour tortillas (8-inch)
• 2 cups shredded Monterey Jack cheese (8 ounces), divided
• 3 tablespoons unsalted butter, divided
• 1 small yellow onion, finely diced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 can (4 ounces) diced green chiles, undrained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 3/4 cup sour cream
• 2 tablespoons chopped fresh cilantro

Method

1. 1

   Step 1. Allow about 70 minutes: 20 minutes for preparation and rolling, 45 minutes for sauce and baking, and a 5-minute rest. Use a 9-by-13-inch baking dish, a 3-quart saucepan, a whisk, a microwave, and an instant-read thermometer. The schedule starts with already-cooked, chilled chicken; cooking chicken from raw adds time and is not included.

2. 2

   Step 2. Heat the oven to 375°F. Grease the baking dish with 1/2 tablespoon butter. Use chicken that was cooled in shallow containers and refrigerated within 2 hours of cooking; keep it chilled until you mix the filling. If using newly cooked chicken, it must have reached 165°F before shredding.

3. 3

   Step 3. Melt the remaining 2 1/2 tablespoons butter in the saucepan over medium heat. Add the onion and cook for 5–7 minutes until soft. Stir in the flour for 1 minute. Gradually whisk in the broth and bring to a gentle simmer. Cook for about 3 minutes, whisking, until slightly thickened and smooth.

4. 4

   Step 4. Stir in the green chiles and their liquid, cumin, salt, and pepper. Take the pan off the heat for 2 minutes, then whisk in the sour cream. Avoid a hard boil after adding it. Spread 1/2 cup of this sauce over the bottom of the prepared dish.

5. 5

   Step 5. Wrap the tortillas in a barely damp paper towel and microwave for 20–30 seconds until flexible. Combine the chicken with 1 cup cheese and 1/2 cup sauce. Divide evenly among the tortillas, placing the filling in a line across each center. Roll snugly and arrange seam-side down in one layer in the baking dish.

6. 6

   Step 6. Pour all the remaining sauce over the enchiladas, covering the tortilla edges. Add the remaining 1 cup cheese. Bake uncovered for 25–30 minutes, until bubbling and a thermometer pushed into the center of a middle enchilada reads 165°F. Continue baking if the center is cooler, loosely covering with foil if the top browns quickly.

7. 7

   Step 7. Rest for 5 minutes, scatter with cilantro, and serve two enchiladas per person. Refrigerate leftovers in shallow containers within 2 hours.