Chicken Enchiladas with Sour Cream White Sauce

Ingredients:
10 flour tortillas
5 cups cooked, shredded chicken
16 ounces sour cream
10.5 ounces cream of chicken soup
4 ounces canned diced green chiles
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Instructions:
Preheat the Oven and Soften Tortillas:
Start by setting your oven to 350°F (175°C). For more pliable tortillas that won’t crack during rolling, warm them in the oven briefly.
Prepare the Sour Cream White Sauce:
Combine sour cream, cream of chicken soup, and diced green chiles in a bowl. Mix until smooth. This becomes the creamy, tangy base of your enchiladas.

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