White Chicken Enchiladas

Ingredients:

• 1 lb cooked & shredded chicken
• 1/2 tsp each salt and pepper
• 1 tsp each cumin, garlic powder, dried cilantro
• 2 tsp chili powder
• 2 cups Chihuahua cheese, shredded
• Fajita-size flour tortillas (about 11)
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 oz green chiles (undrained)
• Fresh cilantro for topping

Instructions:

1. In a bowl, mix shredded chicken with 1 cup Chihuahua cheese. Season with salt, pepper, cumin, garlic powder, dried cilantro, and chili powder.
2. Fill each tortilla with the chicken mixture, roll tightly, and place in a greased 9×13 baking dish.
3. Melt butter in a skillet over medium heat. Add flour and cook 1 minute, stirring.
4. Whisk in chicken broth and cook until thickened.
5. Remove from heat and stir in sour cream and green chiles.
6. Pour sauce over enchiladas and top with the remaining 1 cup cheese.
7. Bake uncovered at 375°F (190°C) for 20–25 minutes. Broil 1–2 minutes for browning if desired.
8. Top with fresh cilantro and serve.