Chicken Enchiladas with White Sauce (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups cooked chicken, shredded
02 - 1 cup sour cream
03 - 1 cup shredded cheese (preferably Monterey Jack)
04 - 1 can (10 oz) green enchilada sauce
05 - 8 flour tortillas
06 - ½ cup diced onion
07 - 1 tablespoon olive oil
08 - Salt and pepper to taste

# Instructions:

01 - Preheat oven to 350°F (175°C). Sauté diced onion in olive oil over medium heat until translucent.
02 - Stir in shredded chicken, garlic powder, cumin, salt, and pepper; cook for about five minutes.
03 - In a bowl, combine sour cream and half of the green enchilada sauce; spread a layer on the bottom of a baking dish.
04 - Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
05 - Pour remaining enchilada sauce over rolled tortillas and top with cheese. Bake for about 25 minutes or until bubbly.

# Notes:

01 - Add veggies like bell peppers or jalapeños for extra flavor.
02 - Prepare ahead of time by refrigerating before baking.

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