The full process takes about an hour from start to finish, including baking. Follow these steps for foolproof results.

Step 1: Season and Sear the Chicken

Preheat your oven to 350°F (175°C) and lightly grease a large baking dish. Season the chicken breasts with salt, black pepper, and about 1 teaspoon of taco seasoning. Heat the cooking oil in a large skillet over medium heat, then add the chicken and sear for 2 to 3 minutes per side, until lightly golden. The chicken does not need to be cooked through at this point because it will finish cooking in the broth.

Step 2: Simmer the Chicken in Broth

Pour about 1½ cups of chicken broth around the chicken in the skillet. Bring it to a gentle simmer, cover, and cook for roughly 12 to 18 minutes, depending on the thickness of the breasts. The chicken is done when the thickest part reaches 165°F (74°C) on an instant-read thermometer. Move the chicken to a plate and save that flavorful cooking broth, because you will use it to build the sauce.

Step 3: Shred the Chicken and Mix the Filling

Let the chicken rest for a few minutes, then shred it into small, tender pieces with two forks. Warm chicken shreds much more easily than cold. Place the shredded chicken in a large bowl and add the softened cream cheese, drained green chiles, 1 teaspoon of taco seasoning, and 1 cup of shredded cheese. Stir until the cream cheese coats the chicken and everything is evenly combined. If the filling feels too thick, add a small splash of reserved broth to loosen it so it is easy to spoon into the tortillas.

Step 4: Make the Creamy White Cheese Sauce

Melt the butter in a medium saucepan over medium heat. Add the flour and the remaining taco seasoning, whisking constantly for about 1 minute until you have a smooth, lightly golden roux. Slowly pour in the remaining chicken broth, whisking the entire time to prevent lumps. Keep cooking for 3 to 5 minutes, until the sauce is thick enough to coat the back of a spoon.

Reduce the heat to low and whisk in the sour cream until smooth. Add 1 cup of shredded cheese and stir until melted and silky. Do not let the sauce boil after the sour cream goes in, as high heat can cause it to curdle or separate.

Step 5: Fill the Flour Tortillas

Spoon a generous amount of the creamy chicken mixture down the center of each tortilla. Roll each one snugly around the filling and tuck in the ends if possible. If your tortillas feel stiff or crack when you roll them, warm them in the microwave for 15 to 20 seconds under a damp paper towel to make them soft and flexible.

Step 6: Arrange in the Baking Dish

Place the rolled enchiladas seam-side down in your prepared baking dish, fitting them closely together in a single layer. A large dish allows the enchiladas to sit comfortably without being crushed, which helps the sauce reach every side.

Step 7: Cover with Sauce and Cheese

Pour the creamy white sauce evenly over the enchiladas, covering the tortillas from edge to edge. This keeps them soft and prevents dry, crispy ends. Sprinkle the remaining 1 cup of shredded cheese over the top for a rich, melty finish.

Step 8: Bake Until Bubbly and Golden

Bake uncovered for about 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbling around the edges. For extra golden, lightly browned cheese, switch the oven to broil for the final 1 to 2 minutes. Watch closely, because the broiler can go from perfect to burnt very quickly.

Step 9: Rest and Serve

Let the enchiladas rest for about 5 minutes after baking. This allows the sauce to settle slightly so you can lift out each enchilada cleanly without it falling apart.