Chicken Enchiladas with Sour Cream White Sauce

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Prepare the Filling:

2. In a large bowl, mix together the shredded chicken, 1 cup of shredded cheese, diced green chilies, garlic powder, onion powder, salt, and pepper.

Assemble the Enchiladas:

3. Fill each tortilla with a generous amount of the chicken mixture, then roll up and place seam-side down in the prepared baking dish.

Make the Sauce:

4. In a medium saucepan, combine the cold cream of chicken soup, sour cream, and chicken broth. Cook over medium heat, stirring constantly, until the sauce is smooth and heated through. Do not let it boil.

Pour and Bake:

5. Pour the sour cream sauce over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Serve:

7. Garnish with chopped cilantro and serve hot. Enjoy your creamy and flavorful Chicken Enchiladas with Sour Cream White Sauce!