Sour Cream Chicken Enchiladas

Prep Time: 30 mins | Cook Time: 40 mins | Course: Dinner | Serves: 4

Silky light sour cream sauce with mild jalapeno spice is just right for chicken enchiladas. The perfect way to use up leftover chicken or a rotisserie chicken. Inspired by Erin Gierhart of State of Dinner ​​https://stateofdinner.com/sour-cream-enchilada-casserole/ 

Sour Cream Sauce:

¼ cup butter

¼ cup flour

3 cloves garlic, minced

2 cups chicken broth

1 cup sour cream

3 Tbsp pickled jalapenos, chopped

1 Tbsp pickled jalapeno juice

1 tsp cumin

1 tsp garlic salt

Salt and pepper, to taste

Chicken Cheese Enchiladas:

3 cups rotisserie or cooked and shredded chicken

12 corn tortillas

2 cups jack or mozzarella cheese, shredded

1 cup cheddar cheese, shredded

Preheat oven to 350*. In a large skillet, stir butter and flour together over medium heat for 1-2 minutes. Add garlic, chicken broth, jalapeños and their juice, and all seasonings. Cook until thickened. Spread a layer into a 9.13 baking dish. 

Stir chicken, jack cheese or mozzarella cheese in a large mixing bowl. Heat tortillas on a griddle or in the microwave and spoon a generous amount of the chicken mixture on each. Roll and place the seam-side down in the prepared baking dish. Top with the remaining sauce and sprinkle with cheddar cheese. Place in the oven for 30 minutes or until bubbly around the edges and the cheese is melted.