Instructions:
Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: In a bowl, mix shredded chicken, 1 cup cheese, sour cream, green chiles, garlic powder, salt, and pepper.
Step 3: Fill each tortilla with chicken mixture, roll up, and place seam-side down in the prepared dish.
Step 4: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and cook until thickened, about 3-5 minutes.
Step 5: Remove from heat and stir in 1 cup sour cream and green chiles. Pour sauce over enchiladas and top with extra shredded cheese.
Step 6: Bake uncovered for 25-30 minutes or until bubbly and golden. Broil for 2-3 minutes if desired for a browned top.
Step 7: Garnish with chopped cilantro or parsley and serve warm.
Storage information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.
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