THE BEST WHITE CHICKEN ENCHILADAS

Place all of the pulled chicken ingredients except the cream cheese, shredded Monterey jack, and scallions in a large Dutch oven or stock pot.  Bring to a boil, stirring occasionally.  Reduce heat to low and cook for 1 hour covered.  Uncover and cook for an additional 1 ½ hours, stirring occasionally.  At the end of 2 ½ hours, shred the chicken into bite size pieces with 2 forks in the pot.

Using a slotted spoon, remove the chicken from the broth and place it in a large bowl.  Add the cream cheese, shredded cheese, scallions, and ¼ cup of the cooking broth.  Stir to combine.  Set aside.

To make the sauce, melt the butter in a large saucepan and add the flour.  Cook, stirring for 1 minute, until bubbly.  Add the chicken stock, 1 cup of the cooking liquid (or more stock if there is not enough cooking liquid), and heavy cream to the pan and cook, whisking, for 2-3 minutes until a thick velvety sauce forms and coats the back of a spoon.  Remove from heat and stir in the chilies, sour cream, salt and pepper.

Preheat oven to 350 degrees.  Coat a 9” x 13” baking dish with non-stick spray.

To assemble the casserole, lay the tortillas and divide the chicken filling between them (about ¾-1 cup each).  Spread the filling down the center of each tortilla and roll them shut, jelly-roll-style.  Set them seam-side-down, side by side, in the prepared baking dish. Place the baking dish in the oven and cook for 10 minutes until the tortillas are lightly toasted.

Remove the casserole and pour the sauce over the top, using a fork to evenly spread the sauce and allow some of the sauce in the cracks between and all around the tortillas.  Sprinkle the pepper jack cheese evenly over the top.  Bake for 20-25 minutes until golden brown and bubbly!

Top with the jalapeño slices, cilantro leaves, and scallions.  DEVOUR!!