Ingredients

The following ingredients have 4 Servings
  • 8-10 flour tortillas (OR corn if you prefer)
  • 2 cup cooked chicken (shredded)
  • 1 1/2 cup shredded pepper jack cheese
  • 1/4 cup habanero cheese
  • 1 tbsp butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup light sour cream
  • 1 (4 oz) can diced green chilis
  • 1/2 tsp garlic powder
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • fresh cilantro (for garnish)

Instruction

  • Preheat oven to 400 degrees.
  • In a saucepan, melt butter. Stir in flour and cook for one minute. Add chicken broth and, whisk until smooth. Cook over medium heat until thick and bubbly.
  • Stir in sour cream and 1/2 of the green chilis and 1/2 of the cheese blend. Set aside.
  • In a small mixing bowl, combine shredded chicken, remaining chiles, cheese and spices.
  • Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam down into a lightly greased 9x13 pan. Continue until remaining ingredients are used.
  • Pour remaining sauce over the top of the enchiladas. Bake for 25-30 minutes, or until sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.