Preparation Steps

• Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
• In a large skillet, heat butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
• Stir in flour and cook for 1 minute to form a roux.
• Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
• Remove from heat and stir in sour cream, green chiles, cumin, salt, and pepper. Mix until smooth.
• In a separate bowl, combine shredded chicken with 0.5 cup of the white sauce.
• Lightly brush both sides of each tortilla with vegetable oil. Warm tortillas in a skillet or microwave to make pliable.
• Fill each tortilla with a portion of the chicken mixture and 1 tablespoon of shredded cheese. Roll tightly and place seam-side down in the prepared baking dish.
• Pour remaining white sauce over the enchiladas. Sprinkle with remaining cheese.
• Bake uncovered for 20-25 minutes, or until cheese is melted and bubbly.
• Garnish with chopped cilantro if desired. Let cool 5 minutes before serving.