1. Preheat the oven to 425°F (220°C).
2. Place the tomatillos, jalapeños, onion, and garlic on a baking tray.
3. Roast for 15–20 minutes, until softened and lightly charred.

Step 2: Make the Green Sauce

1. Transfer the roasted vegetables to a blender.
2. Add the cilantro and chicken broth.
3. Blend until completely smooth.

Step 3: Make the Creamy Sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Slowly whisk in the blended green sauce.
4. Stir in the cumin, salt, and pepper.
5. Simmer for 8–10 minutes.
6. Add the heavy cream and cook for another 2–3 minutes.
7. Remove from the heat.

Step 4: Prepare the Filling

In a large bowl combine:

• Shredded chicken
• 2 cups Monterey Jack cheese
• 1 cup mozzarella
• Sour cream
• Cilantro
• Garlic powder
• Salt and pepper

Mix until evenly combined.

Step 5: Prepare the Tortillas

1. Heat the vegetable oil in a skillet.
2. Lightly fry each tortilla for 5–10 seconds per side until soft.
3. Place on paper towels to drain.

This prevents the tortillas from cracking when rolled.

Step 6: Assemble the Enchiladas

1. Spread ½ cup of the green sauce over the bottom of a 9×13-inch baking dish.
2. Spoon about ⅓ cup of the chicken filling onto each tortilla.
3. Roll tightly and place seam-side down in the baking dish.
4. Repeat with the remaining tortillas.

Step 7: Add the Sauce

Pour the remaining green sauce evenly over the enchiladas.

Make sure every tortilla is covered.

Step 8: Add the Cheese

Sprinkle the remaining:

• 1½ cups Monterey Jack cheese
• ½ cup mozzarella

over the top.

Step 9: Bake

1. Cover loosely with foil.
2. Bake at 375°F (190°C) for 20 minutes.
3. Remove the foil.
4. Bake another 10–15 minutes, until the cheese is melted and lightly golden.

Step 10: Garnish and Serve

Top with:

• Fresh cilantro
• Thinly sliced red onion
• Avocado slices
• Sour cream
• Lime wedges

Serve immediately with Mexican rice, refried beans, or a fresh salad.

Tips

• Rotisserie chicken works perfectly and saves time.
• Roast poblano peppers with the tomatillos for a smoky flavor.
• If you prefer a spicier dish, leave the jalapeño seeds in or add a serrano pepper.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.