Prepare the Chicken Filling: In a bowl, mix together the shredded chicken, chopped onion, green chilies, chili powder, cumin, salt, and pepper. Set aside.
2 cups cooked chicken, shredded, 1/2 cup onion, chopped, 1 (4 ounce) can green chilies, diced, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, Salt and pepper to taste
Make the White Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
2 tablespoons butter, 2 tablespoons all-purpose flour
Thicken the Sauce: Gradually whisk in milk, ensuring there are no clumps. Continue stirring until the sauce thickens, about 3-5 minutes.
2 cups milk
Add Flavor: Remove from heat and stir in the sour cream, shredded Monterey Jack cheese, and garlic powder. Season with salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth.
1 cup sour cream, 1/2 cup Monterey Jack cheese, shredded, 1/4 teaspoon garlic powder, Salt and pepper to taste
Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly coat a 9x13 inch baking dish with cooking spray.
Fill the Tortillas: Warm tortillas slightly to make them more pliable. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
8-10 corn tortillas
Cover with Sauce: Pour the sour cream white sauce evenly over the enchiladas.
Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top of the sauce.
1 cup Monterey Jack cheese, shredded, for topping
Bake: Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Serve: Garnish with chopped cilantro (if desired) and serve hot. Enjoy your **Chicken Enchiladas Sour Cream White Sauce**
Chopped cilantro for garnish
