Chicken Enchiladas Sour Cream (Print Version)

Juicy chicken and cheese filled tortillas, baked in smooth sour cream sauce for a flavorful Tex-Mex dish.

# Ingredients:

01 - 2 cups shredded cooked chicken
02 - 8 flour tortillas
03 - 2 tablespoons butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups chicken broth
06 - 1 cup sour cream
07 - 1 (4 oz) can diced green chiles
08 - 2 cups shredded Monterey Jack cheese
09 - 1/2 cup diced tomatoes
10 - 1/4 cup chopped fresh cilantro

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - In a bowl, combine the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles.
03 - Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes.
04 - Slowly whisk in chicken broth and bring to a simmer until thickened.
05 - Remove from heat and stir in sour cream and remaining green chiles. Mix until smooth.
06 - Spoon chicken mixture into each tortilla, roll up, and place seam-side down in a greased baking dish.
07 - Pour the sour cream sauce over the enchiladas, spreading evenly. Top with the remaining shredded cheese.
08 - Bake uncovered for 20-25 minutes, until bubbly and golden.
09 - Garnish with diced tomatoes and cilantro if using. Let rest 5 minutes before serving.

# Notes:

01 - If desired, you can customize the toppings with additional ingredients such as avocado or jalapeños.

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