White Chicken Enchiladas

1.Prepare the Filling: In a large bowl, combine shredded chicken, 1 cup of cheese, sour cream, garlic powder, cumin, smoked paprika, salt, and pepper. Mix until well combined.

2.Assemble the Enchiladas: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spoon a generous amount of the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.

3.Make the White Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking constantly until the mixture thickens, about 2-3 minutes. Remove from heat and stir in sour cream and green chilies until smooth.

4.Bake the Enchiladas: Pour the white sauce over the enchiladas, covering them evenly. Sprinkle the remaining 1 cup of cheese over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

5.Serve: Garnish with fresh cilantro and serve hot with rice, beans, or a fresh salad.