Sour Cream Green Chile Enchiladas 50 Min

Instructions:

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and turns a pale gold.
2. Slowly pour in the chicken broth, whisking constantly to eliminate lumps. Simmer until the sauce thickens to a coating consistency.
3. Remove the sauce from heat and stir in the sour cream and diced green chiles until the sauce is completely smooth and ivory-colored.
4. In a large bowl, combine the shredded chicken, 1/2 cup of sour cream, 2 cups of shredded Monterey Jack, oregano, and salt. Fold together until evenly coated.
5. Heat 2 tbsp of oil in a small skillet over medium heat. Using tongs, dip each corn tortilla into the hot oil for 3–5 seconds per side until pliable.
6. Spread a thin layer of the green chile sauce across the bottom of a 9x13 inch baking dish.
7. Fill each softened tortilla with a generous scoop of the chicken mixture and roll tightly, placing seam-side down in the dish.
8. Pour the remaining sauce over the top, ensuring the edges are covered, and top with the remaining shredded cheese.
9. Bake at 375°F (190°C) for 20 minutes until the sauce is bubbling and the cheese is melted and toasted.