Spicy Chicken Enchiladas with White Sauce

Ingredients (for about 4 servings):

• 2 cups cooked, shredded chicken
• 1 ½ cups shredded cheese (pepper jack + Monterey Jack mix works great)
• 8 flour or corn tortillas (warm to keep pliable)
• 2 tbsp butter
• 2 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream (or half sour cream + half cream cheese for extra richness)
• 1 can (4 oz) diced green chiles
• 1 fresh jalapeño, finely diced (or 2 if you like it hotter)
• ½ tsp cumin
• ½ tsp smoked paprika or chili powder
• ¼ tsp cayenne (optional for extra kick)
• Salt & pepper to taste
• Garnishes: cilantro, sliced jalapeños, and a drizzle of hot sauce

Directions:

1. Make the filling – Mix shredded chicken with ½ cup cheese, a spoonful of sour cream, and half the diced jalapeño. Season with cumin and chili powder.
2. Roll the enchiladas – Fill tortillas, roll them up, and place seam-side down in a greased baking dish.
3. Make the spicy white sauce – Melt butter in a saucepan, whisk in flour, cook 1 minute. Slowly whisk in chicken broth until smooth. Remove from heat, stir in sour cream, green chiles, and remaining jalapeño. Add cayenne if you want it fiery.
4. Assemble – Pour sauce over enchiladas, top with remaining cheese.
5. Bake – 350°F for 20–25 minutes until bubbly and slightly browned.
6. Finish – Top with cilantro, sliced jalapeños, and hot sauce drizzle.

These come out creamy, cheesy, and with a jalapeño kick—pepper jack gives it a melty spiciness that balances the tang of the sour cream.