White Chicken Enchiladas

Ingredients

• 1 roasted jalapeño (minced)
• 2 chicken breasts (shredded)
• 1 whole lime juice
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp salt & black pepper
• 1 cup mozzarella
• 8 small/medium flour tortillas
• 2 tbsp butter
• 1 garlic clove (grated)
• 2 tbsp flour
• 1 cup chicken broth
• 1 roasted jalapeño (minced)
• 1/2 cup sour cream
• 1/2 block cream cheese
• Pinch of white pepper
• Approx 1 cup shredded Monterey jack cheese
• 1/2 green onion stalk (garnish)
• Lime wedges (garnish)

Method

1. 1

   Lightly oil a pan and cook whole jalapeños covered with a lid for 12-15 minutes or until charred, turning every 5 minutes.

2. 2

   Allow jalapeños to cool covered for 10-15 minutes, peel off the skin, and mince.

3. 3

   In a bowl, combine the shredded chicken, 1 minced roasted jalapeño, lime juice, onion powder, garlic powder, salt, black pepper, and mozzarella.

4. 4

   For the cream sauce, melt butter in a saucepan over medium heat, add grated garlic, and stir in flour.

5. 5

   Whisk in chicken broth, the second minced roasted jalapeño, sour cream, cream cheese, and white pepper until smooth and combined.

6. 6

   Fill tortillas with the chicken mixture, roll tightly, and arrange seam-side down in a baking dish.

7. 7

   Pour the cream sauce over the tortillas and top with shredded Monterey Jack cheese.

8. 8

   Bake uncovered at 350°F to 375°F for 25-30 minutes, optionally broiling for 1-2 minutes until bubbly and golden.

9. 9

   Garnish with sliced green onion and lime wedges before serving.