Creamy Chicken Enchiladas

Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

2. Mix the Filling: In a medium bowl, combine the shredded chicken, diced onion, minced garlic, and 1 cup of shredded cheese. If you like it extra creamy, you can add a tablespoon of sour cream to this mixture.

3. Roll the Enchiladas: Place a generous portion of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.

4. Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until bubbly, but don’t let it brown.

5. Finish the Sauce: Gradually whisk in the chicken broth. Continue to whisk until the sauce thickens and bubbles. Remove from heat and fold in the sour cream and green chiles. Season with salt and pepper.

6. Bake: Pour the white sauce evenly over the rolled tortillas. Top with the remaining 1.5 cups of shredded cheese. Bake for 20–25 minutes, or until the cheese is melted and bubbly.

7. Serve: Let them cool for 5 minutes before serving. Garnish with fresh cilantro to match the look in your photo.