Here’s a delicious recipe for. Chicken Enchiladas with Sour Cream White Sauce:
Ingredients:
2 cups cooked, shredded chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Salt and pepper, to taste
Fresh cilantro, chopped (optional)
Sliced jalapeños, for garnish (optional)
Lime wedges, for serving
Instructions:
Preheat your oven to 350°F (175°C). 
Assemble the enchiladas: Place a generous amount of shredded chicken in the center of each flour tortilla, sprinkle with a little shredded Monterey Jack cheese, and roll them up tightly. Place the rolled tortillas seam-side down in a greased baking dish. 
Make the white sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. 
Add chicken broth: Gradually whisk in the chicken broth until smooth. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. 
Add sour cream and green chiles: Remove the saucepan from heat, then stir in the sour cream and diced green chiles. Mix until well combined. Do not let the sauce boil after adding the sour cream. 
Pour the sauce over the enchiladas: Pour the sour cream sauce evenly over the rolled tortillas in the baking dish. 
Top with cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top of the sauce-covered enchiladas. 
Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. 
Garnish and serve: Remove the enchiladas from the oven. Garnish with chopped cilantro, sliced jalapeños, and serve with lime wedges if desired. Enjoy! Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 4
