You will need:
4 boneless chicken breasts, cooked and shredded (I used the meat from a whole rotisserie chicken instead)
3 large cloves of garlic, minced
2 Serranos, finely diced (seeds-in if you like the heat; otherwise cut seeds and membrane out)
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream
16 oz jar of Salsa Verde (I used HEB Green Chile Verde salsa and it was really good)
1 & 1/2 tsp cumin
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 corn tortillas, small fajita size
2cups shredded Monterrey Jack
1/2 medium onion, diced
Preheat the oven to 350. Melt butter over medium-high heat. Saute Serranos and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
To freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.
Yields: 12-15 enchiladas