Chicken and Corn Enchiladas with Sour Cream Sauce

1.Preheat your oven to 375°F (190°C).

2.In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

3.Add shredded chicken, corn, ground cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for 3-4 minutes until heated through and spices are well incorporated. Remove from heat and stir in half of the sliced green onions.

4.In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.

5.Gradually whisk in chicken broth and sour cream until smooth. Cook, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.

6.Warm the corn tortillas in a dry skillet or microwave to make them pliable.

7.Spread a thin layer of the sour cream sauce on the bottom of a 9x13 inch baking dish.

8.Fill each tortilla with about 1/4 cup of the chicken and corn mixture, roll tightly, and place seam side down in the baking dish.

9.Pour the remaining sour cream sauce evenly over the rolled tortillas.

10.Combine Monterey Jack and cheddar cheeses and sprinkle evenly over the top.

11.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.

12.Remove from oven and let cool for 5 minutes. Garnish with remaining green onions and fresh cilantro leaves if desired.

13.Serve warm and enjoy your flavorful chicken and corn enchiladas with tangy sour cream sauce.