Step 1

Remove the sour cream from the fridge when you start the recipe.

Step 2

In a saute pan add the avocado oil over medium heat. Allow it to get hot. This will take approximately 2 minutes.

Step 3

Add the chicken, onion, salt, pepper, garlic powder, onion powder, cumin, and chili powder. Cook for 7 to 10 minutes or until the juices run clear. You want an internal temperature of 165° F.

Step 4

To the saute pan add the minced garlic. Stir for 1 minute or until the garlic is fragrant.

Step 5

Remove the saute pan from the heat. Allow it to sit for 5 minutes.

Step 6

Once cooled with clean hands shred the chicken.

Step 7

To the saute pan add the Rotel and green chiles. Stir until everything is combined.

Step 8

Remove the saute pan from the heat.

Step 9

Evenly add ¼ cup chicken mixture to the shells.

Step 10

To the shells evenly distribute 1 cup of cheese. Roll the tortillas up and place them into a 9x13 baking dish. Set aside.

Step 11

Preheat the oven to 400° F.

Step 12

To a small pot add the butter and all-purpose flour. Make your roux by stirring for 2-3 minutes.

Step 13

Add the chicken broth, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix for 2-3 minutes or until the sauce is thick.

Step 14

Add the sour cream and chiles to the sauce. Mix for 1 minute or until the sauce is thick and creamy.

Step 15

Pour the sauce over the enchiladas.

Step 16

Top with the remainder of the shredded cheese.

Step 17

Bake for 20 minutes.

Step 18

Turn the broiler to high or 500° F for 5 minutes or until the top is golden brown.

Step 19

Top with cilantro and enjoy.