Chicken Enchiladas with Green Chilies

Instructions:

1. In a large mixing bowl, combine the shredded chicken, 1/2 cup of sour cream, drained green chilies, 1 cup of shredded Monterey Jack cheese, garlic powder, and salt. Stir until the chicken is thoroughly coated.
2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until fragrant but still pale.
3. Slowly pour in the chicken broth, whisking constantly to eliminate lumps. Simmer for 3-5 minutes until thickened.
4. Remove the saucepan from heat and stir in the remaining 1/2 cup of sour cream and cumin until the sauce is smooth and ivory in color.
5. Lightly brush a corn tortilla with vegetable oil and warm it in a skillet or microwave for 10 seconds to make it pliable.
6. Spread 1/4 cup of the chicken mixture down the center of the tortilla. Roll tightly and place seam-side down in a 9x13 inch baking dish.
7. Repeat for all tortillas, then pour the white sauce evenly over the top and sprinkle with the remaining 1.5 cups of cheese.
8. Bake at 350°F (175°C) for 20 minutes until the sauce is bubbling and the cheese is melted and lightly browned.