Sour Cream Chicken Enchiladas

Directions

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
• In a large bowl, mix shredded chicken, ½ cup of Monterey Jack cheese, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons cumin plus two large spoonfuls of the Green Chiles.
• In a medium pot on medium heat, melt the 2 Tablespoons of butter and then add the 2 Tablespoons of flour, whisk together until it makes a paste.
• Add the 1 cup of Chicken broth and whisk everything together until smooth. Add a big pinch of salt and pepper and stir. Turn heat to low and continue whisking until sauce thickens. Add the 1 cup of Hiland Dairy Sour Cream plus the remaining can of Green Chiles. Stir all together until combined. Set sauce aside.
• Place a small handful of the chicken mixture onto each tortilla then a small handful of shredded cheese on top of the chicken. Roll the tortilla up and place seam side down in the prepared baking dish. Repeat until the chicken mixture is all used.
• Pour the Sour Cream Green Chile Sauce over the rolled tortillas and make sure they are all covered. Sprinkle the remaining 1 cup of Monterey Jack Cheese over the top of the sauce.
• Bake uncovered for 25 minutes until the sauce is bubbly and the top is starting to turn golden brown.
• Remove from the oven and let sit for about 5 minutes before serving. Add some cilantro, diced tomato or avocado to the top. Enjoy!