Creamy White Chicken Enchiladas

Ingredients

For the Enchiladas:

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup sour cream

1 cup cream of chicken soup (or homemade)

1 cup shredded Monterey Jack cheese (plus more for topping)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt and pepper to taste

8-10 flour tortillas (8-inch size)

For the White Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup chicken broth

1/2 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt and pepper to taste

Optional: chopped green onions or cilantro for garnish

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Filling:

In a large mixing bowl, combine the shredded chicken, 1 cup sour cream, cream of chicken soup, 1 cup shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix well to combine.

Fill the Tortillas:

Take one tortilla and spoon about 1/4 to 1/3 cup of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.

Make the White Sauce:

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until lightly golden, creating a roux.

Gradually whisk in the chicken broth until smooth. Cook for about 2-3 minutes until the sauce thickens slightly.

Remove from heat and stir in the sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.

Assemble the Enchiladas:

Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle additional shredded cheese on top.

Bake:

Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.

Serve:

Once baked, remove from the oven and let cool for a few minutes. Garnish with chopped green onions or cilantro, if desired. Serve warm and enjoy!