Quick and Easy - Chicken Enchiladas with Sour cream Sauce

Quick and Easy Chicken Enchiladas with Sour Cream Sauce! A must try! 2 cups cooked, shredded chicken 10 corn or flour tortillas 1 tablespoon olive oil 1/4 cup all-purpose flour 2 cups chicken broth 1 cup sour cream 4 ounces cream cheese, softened 1/2 cup heavy cream 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 (4 ounce) can mild green chiles, drained 2 cups shredded Monterey Jack or Mexican blend cheese INSTRUCTIONS Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish. Prepare the creamy white sauce: Heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 3 to 5 minutes. Remove the saucepan from the heat. Whisk in the sour cream, softened cream cheese, heavy cream, cumin, garlic powder, salt, and pepper until the sauce is smooth and creamy. Stir in the drained green chiles. This is your homemade white enchilada sauce. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. Dip each tortilla into the white sauce to coat lightly. Place about 1/3 cup of shredded chicken down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken. Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese over the top of the sauce. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the dish is heated through. Let the cheesy baked chicken enchiladas rest for 5 minutes before serving. Enjoy✌🏼