Chicken Enchiladas in Sour Cream Sauce
3 chicken breasts, cooked and shredded
1 c shredded cheddar
Salt, pepper, onion powder, and cumin (to taste)
4 large flour tortillas
3 tbsp butter, melted
3 tbsp flour
2 c chicken broth
1 c sour cream
Combine chicken, cheese, and seasonings. Fill tortillas and cut in half. Place in greased 9x13 casserole dish.
Whisk flour into melted butter over medium heat. Add chicken broth. Simmer, stirring occasionally until thick and bubbling. Remove from heat and allow to cool slightly. Add sour cream and whisk until smooth. Pour over tortillas.
Top with more shredded cheddar and bake for 20 min at 350, then broil for 4-5 min so the cheese will brown nicely.