Ingredients:
For the Enchiladas:
2 cups cooked chicken, shredded (rotisserie chicken works well)
1 cup sour cream
1 cup cream of chicken soup (or homemade)
1 cup shredded Monterey Jack cheese (plus more for topping)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper to taste
8-10 flour tortillas (8-inch size)
For the White Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken …
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