Sour Cream Chicken Enchiladas

Ingredients

• 12 flour tortillas, 7 inch
• 3 cups shredded cooked chicken
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups sour cream
• 2 cans diced green chiles, 4 oz each
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 3 cups shredded Monterey Jack
• 4 scallions, thinly sliced
• 1/4 cup chopped cilantro

Before you cook

• Shred the cooked chicken.
• Slice the scallions and chop the cilantro.
• Shred the cheese.
• Heat the oven to 350 degrees F and butter a 9 by 13 inch baking dish.

Steps

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 2 minutes until it foams and smells like toast.
3. Pour in the chicken broth in a slow stream, whisking constantly.
4. Cook the sauce for 5 minutes, whisking, until it thickens to the consistency of heavy cream.
5. Take the pan off the heat and whisk in the sour cream, one can of the green chiles, the salt, white pepper and garlic powder.
6. Toss the shredded chicken in a bowl with the second can of green chiles, 1 1/2 cups of the cheese and 1 cup of the sauce.
7. Warm the tortillas in a dry skillet for 15 seconds a side to make them flexible.
8. Spread 1/2 cup of sauce in the baking dish.
9. Roll about 1/3 cup of the chicken filling in each tortilla and set them seam side down in the dish.
10. Pour the remaining sauce evenly over the enchiladas so no tortilla is left dry.
11. Sprinkle the remaining cheese over the top.
12. Bake uncovered for 30 minutes, until the sauce bubbles around the edges and the cheese is molten.
13. Let the dish stand 5 minutes, then scatter scallions and cilantro over the top.