• Click here for my tutorial on Boiled Chicken For Enchiladas
• Preheat the oven to 350 degrees.

Sour Cream Enchiladas Sauce Recipe

• Melt butter in a medium saucepan over medium heat, add in the minced garlic, and stir well. Cook 30 seconds.
• Whisk in the flour to make a roux.
• When the flour is fully incorporated into the butter, slowly whisk in the chicken stock and raise the heat to medium high. Bring the sauce to a simmer and stir well with a spatula until it thickens. Simmer about 1 minute.
• Reduce the heat and add in the sour cream, season with salt and lemon or lime juice. Add the green chiles and stir well. Add 1/2 cup of Monterrey jack cheese and whisk into the mixture.
• Taste for seasoning and set aside until you are ready to pour onto the enchiladas.

To Prepare the Corn Tortillas

• In a large skillet, heat 2 T oil over low heat.
• Place a corn tortilla into the oil and warm for 5 seconds, flip and heat the other side in the oil. Using tongs, remove the hot corn tortilla to a plate lined with a paper towel to drain any excess grease off.
• Repeat with the remaining corn tortillas and they will be pliable for rolling into enchiladas. Keep covered with a cloth until ready to roll.

How To Make the Sour Cream Chicken Enchiladas

• Prepare a large 9 x 13 casserole dish for the enchiladas and gather all of your ingredients. Pour a small amount of enchilada sauce into the casserole dish and swirl around so the rolled enchiladas won't stick.
• Lay out one corn tortilla and fill it with 2 tablespoons of chicken filling. Roll up and place seam-side down into the casserole dish.
• Repeat with the remaining corn tortillas until the casserole dish is full. Pour the sauce over them. Top with remaining Monterey jack cheese.
• Bake the enchiladas at 350 degrees for 30 minutes or until hot and bubbly.