Sour Cream Enchiladas

Begin by preheating the oven to 350*.

Using cooked and shredded chicken, add it to a bowl along with drained Rotel, sour cream, green onions, cilantro, and taco seasoning. Mix this up well until the chicken is fully coated.

Next using a small skillet warm up the corn tortillas for 2-3 minutes to make them more pliable to use. If you are using flour tortillas, then you do not need to warm them up first. The number of tortillas needed will vary depending on the size and type you are using.

Fill each tortilla with the chicken mixture, then fold them and place seam side down on a greased 9x13 baking dish.

Once you have repeated this for the remaining tortillas.

Using a small saucepan, add the broth and sour cream to the saucepan to begin. making the sauce. Warm this up to medium-high heat.

As soon as it starts to boil, carefully lower the heat and whisk in the flour along with with the onion powder and garlic powder. Whisk until it's thickened.

Once all tortillas are in the baking dish, carefully pour the white sauce over the tortillas evenly.

Top with the cheese mixture.

Bake at 350*F for 15 minutes.

Carefully remove and let cool for 5 minutes, then serve.