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Chicken Enchiladas with Sour Cream White Sauce
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Prepare the Filling:
2. In a large mixing bowl, combine the shredded chicken, 1/2 cup of sour cream, half of the shredded cheese, garlic powder, onion powder, ground cumin, salt, and pepper. Mix until well combined.
Assemble the Enchiladas:
3. Spoon about 1/4 cup of the chicken mixture down the center of each flour tortilla. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
Prepare the Sour Cream Sauce:
4. In a medium saucepan, combine the remaining sour cream, cream of chicken soup, and diced green chilies (if using). Cook over medium heat, stirring frequently, until the sauce is heated through and smooth. Do not let it boil.
