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!
