Chicken Enchiladas with Sour Cream Sauce

1. 1

   Preheat oven to 375°F.

Prepare the chicken filling

1. 1

   In a large skillet, melt the butter over medium heat. Add the onions, and sauté until they are soft, about 4 to 5 minutes.

2. 2

   Stir in the minced garlic, and sauté for 30 seconds. Stir in the green chiles, cumin, chili powder, salt, and pepper. Stir and sauté for about 1 to 2 minutes. Stir in the chicken until fully coated. Remove heat and stir in the cheese until melted. Set aside.

Prepare the sour cream sauce

1. 1

   In a separate skillet (or clean out the skillet you prepared the chicken in), melt the butter over medium heat. Stir in the flour, and cook for 1 minute.

2. 2

   Slowly whisk in the warmed chicken broth. Continue stirring until lumps are gone and it becomes slightly thickened and silky.

3. 3

   Turn the heat to low and stir in the sour cream, green chiles, onion powder, garlic powder, salt, and pepper. Stir until smooth and any lumps are gone. Set aside.

Assemble and bake the enchiladas

1. 1

   Wrap the tortillas in a napkin (or paper towels) and microwave on HIGH for 30 seconds to 1 minute, until the tortillas are warmed and very pliable.

2. 2

   Spoon or ladle a thin layer of the sauce over the bottom of a 9x13" baking dish.

3. 3

   Place a tortilla at the end of the dish. Spoon about ¼ cup of the chicken filling down the center of the tortilla. Roll tightly and place seam-side down. Repeat with the remaining tortillas.

4. 4

   Spoon or ladle the remaining sauce over the top of the row of enchiladas. Sprinkle the cheese down the middle of the enchiladas.

5. 5

   Bake in the preheated oven (375°F) for 20 to 25 minutes, or until bubbly and the cheese is lightly browned in spots. Remove from the oven and let rest for 5 to 10 minutes. Garnish with cilantro and serve at once.