White Sauce Chicken Enchiladas with Green Chiles

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until lightly bubbly.
3. Slowly whisk in the milk and cook, stirring constantly, until the sauce is smooth and thickened.
4. Remove from heat and stir in the sour cream, garlic powder, onion powder, salt, and black pepper.
5. In a bowl, combine the shredded chicken, diced green chiles, and 1 cup of the shredded cheese.
6. Spoon the chicken mixture evenly into the tortillas, roll them up, and place seam-side down in the prepared baking dish.
7. Pour the white sauce evenly over the enchiladas.
8. Sprinkle the remaining cheese over the top.
9. Bake uncovered for 20 to 25 minutes, until bubbly and lightly golden.
10. Garnish with chopped cilantro or green onions if desired and serve warm.

Variations :

• Add sautéed onions or mushrooms to the chicken filling for extra flavor.
• Use pepper jack cheese for a slightly spicier version.
• Stir a splash of green enchilada sauce into the white sauce for deeper chile flavor.

Tips :

• Warm tortillas briefly before filling to prevent cracking.
• Do not boil the sauce after adding sour cream to keep it smooth and creamy.
• Let the enchiladas rest for a few minutes after baking to make serving easier.