Creamy Chicken Enchiladas with Sour Cream White Sauce
Tender shredded chicken wrapped in soft tortillas, smothered in a rich sour cream sauce and melted Monterey Jack cheese. Ready in just 45 minutes!
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Cooking tools:
- Baking dish
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Spoon
- Measuring cup
- Plastic wrap
Ingredients
- 2 cups cooked, shredded chicken
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
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