Easy Green Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 1 cup sour cream
• 1 cup shredded cheese (monterey jack or cheddar)
• 8-10 corn tortillas
• 1 cup green salsa
• 1 can (4 oz) diced green chiles
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup green salsa
• 1 teaspoon ground cumin
• Salt to taste

Instructions

1. Prepare the Homemade Enchilada Sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 tablespoons of flour, whisking continuously for about 1 minute until it forms a roux.
2. Gradually pour in 2 cups of chicken broth while whisking to avoid lumps. Stir in 1 cup of green salsa and 1 teaspoon of ground cumin. Bring to a simmer and let it cook for about 5 minutes, or until slightly thickened.
3. Combine the Filling: In a large bowl, mix 2 cups of shredded chicken, 1 cup of sour cream, ½ cup of shredded cheese, 1 can of diced green chiles, 1 teaspoon cumin, and ½ teaspoon garlic powder, along with salt and pepper to taste until well combined.
4. Preheat the Oven: Preheat your oven to 350°F (175°C) while you assemble the enchiladas.
5. Assemble the Enchiladas: Spread a thin layer of the homemade enchilada sauce on the bottom of a 9x13 inch baking dish. Take a corn tortilla, fill it with about 2 tablespoons of the chicken mixture, roll it up tightly, and place it seam-side down in the dish.
6. Top the Enchiladas: Once all tortillas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the rest of the shredded cheese on top.
7. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
8. Serve: Allow the enchiladas to cool for a few minutes before serving. They can be garnished with fresh cilantro, sliced avocado, or a dollop of sour cream.

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