Ingredients for Chicken Enchiladas with Sour Cream White Sauce

Here’s what you’ll need to bring this Mexican-inspired casserole to life:

For the Chicken Filling:

• 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)

• 1 medium onion, finely diced

• 1–2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 cup shredded cheddar cheese (or Mexican cheese blend)

• 1 teaspoon cumin powder

• 1 teaspoon chili powder (optional, for extra flavor)

• Salt and black pepper, to taste

For the Sour Cream White Sauce:

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups chicken broth (low-sodium preferred)

• 1 cup sour cream

• 1 cup shredded Monterey Jack cheese (or mozzarella)

• 1 (4 oz) can diced green chilies (mild or hot, depending on preference)

• ½ teaspoon smoked paprika

• ½ teaspoon onion powder

• Pinch of cayenne pepper (optional, for heat)

• Salt and pepper, to taste

For Assembling:

• 8–10 flour tortillas (soft taco size)

• 1 cup extra shredded cheese (cheddar or Mexican blend) for topping

• Fresh cilantro, chopped (for garnish)

• Sliced green onions (optional, for garnish)