Easy Sour Cream Chicken Enchiladas featuring corn tortillas and shredded chicken topped with a creamy, homemade jalapeño white sauce and melty cheese.
Preheat the oven to 400° and have ready a greased casserole dish.
Add oil to a large pan over medium-high heat. Add the jalapeños and sauté for 5-6 minutes, until softened. Add the shallot and sauté 1-2 minutes more. Do not allow the shallot to burn.
Sprinkle the flour over the vegetables and stir to combine. Add the chicken broth one large splash at a time, whisking after each addition. Once the mixture begins to look like pudding, you may add all of the remaining chicken broth and stir. Add minced cilantro and allow the mixture to come to a simmer for about 5 minutes, stirring occasionally.
Remove from the heat and stir in sour cream, Kosher salt, garlic powder, and paprika.
Spoon a thin layer of sauce onto the bottom of the casserole dish. Then, add the shredded chicken, 3/4 cup of Monterrey Jack cheese, and a 1/3 cup sour cream enchilada sauce to a bowl and mix to combine.
To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 45 seconds. Repeat until all of the tortillas are warm and pliable.
Add about 3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Top with the remaining sauce, as well as the remaining 1 1/4 cup of shredded cheese. and bake for 10-15 minutes, just until the cheese is melted and bubbly.
The Anthony Kitchen