Chicken Enchiladas with White Sauce

In this easy chicken enchiladas recipe, we make a white sauce from chicken broth and sour cream that coats corn tortillas rolled up with shredded chicken, onion, peppers and spices. Poblano peppers tend to be mild, but if you really want to cut the heat, use a green bell pepper instead.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped poblano pepper
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 2 cups unsalted chicken broth, divided
  • ¾ cup sour cream
  • 2 cups shredded rotisserie chicken
  • ¾ cup shredded pepper jack cheese, divided
  • 8 (6 inch) corn tortillas
  • 2 tablespoons chopped fresh cilantro

Directions

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