Ingredients

• 12 (6-inch) corn tortillas
• ½ Tbsp cooking oil
• 1 lb boneless skinless chicken breast
• ½ cup sour cream
• 8 oz pepper jack cheese, shredded and divided
• 2 green onions, sliced
• ½ tsp garlic powder
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• ½ tsp salt

• Two 4-oz cans diced green chiles (with liquid)
• 2 Tbsp cooking oil
• 2 Tbsp all-purpose flour
• 1 tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp onion powder
• 1 cup water
• ½ tsp salt

Instructions

1. Heat a large dry skillet over medium-high heat. Toast each tortilla 30–60 seconds per side until lightly browned at the edges. Stack and cover with foil to keep pliable.
2. Reduce heat to medium. Add the ½ Tbsp oil and cook the chicken breast 5–7 minutes per side until cooked through (165°F). Transfer to a cutting board, cool slightly, and finely dice.
3. While the chicken cooks, purée both cans of green chiles (with liquid) in a blender until completely smooth. In a small saucepan, stir together the 2 Tbsp oil, flour, cumin, garlic powder, and onion powder over medium heat. Cook until bubbling, then continue stirring for 1 full minute. Whisk in the water and puréed chiles. Simmer, stirring often, for 3–4 minutes until slightly thickened. Season with salt and set aside.
4. Preheat the oven to 350°F. In a large bowl, combine the sour cream, half the pepper jack, green onions, garlic powder, cumin, cayenne, salt, and diced chicken. Stir until well combined.
5. Lightly grease a casserole dish. Spoon about ¼ cup of filling into each toasted tortilla, roll snugly, and place seam-side down in the dish. Repeat for all 12 enchiladas.
6. Pour the green chile sauce evenly over all the enchiladas. Scatter the remaining pepper jack over the top. Bake for 30 minutes until the cheese is golden and the sauce is bubbling at the edges. Serve immediately.

• Toast your tortillas: 30–60 seconds per side in a dry hot skillet is the single most important step for preventing soggy enchiladas. Don't skip it.
• Rotisserie shortcut: Use 2 cups of shredded rotisserie chicken instead of cooking the chicken breast. Add directly to the filling bowl.
• Make milder: Omit cayenne, use mild green chiles, and swap pepper jack for Monterey Jack.
• Gluten-free: Replace the flour with 1 Tbsp cornstarch dissolved in cold water.
• Storage: Refrigerate for up to 3 days. Best served same-day for ideal tortilla texture.