Easy Sour Cream Chicken Enchiladas

Easy Sour Cream Chicken Enchiladas 3 cups cooked, shredded chicken 1/4 cup (1/2 stick) unsalted butter 1/4 cup minced onion 1/4 cup minced jalapeno 3 tablespoons all-purpose flour 1 teaspoon chili powder, or to taste 2 cups chicken stock/broth 1/2 cup sour cream 8 soft taco flour tortillas 1-1/2 cups shredded cheese (Monterey Jack, Pepper Jack, Cheddar, Mexican blend) 1/8 cup torn fresh cilantro, optional for garnish Butter or spray a 9 by 13 inch baking dish with non-stick cooking spray; set aside. Preheat oven to 375 degrees F. Heat butter in a large saucepan or skillet, over medium heat; add the chopped onion and jalapeno; saute just until tender. Add flour; cook for 3 minutes. Add chili powder and cook for an additional minute; begin whisking in chicken broth a little at a time until fully incorporated. Bring to a boil and boil for 2 minutes, until thickened. Remove from the heat, taste and adjust seasonings; set aside until slightly cooled. Whisk in the sour cream, blending well. Mix shredded chicken with 1/2 cup of the cheese. Remove 1/3 cup of sour cream mixture and add to chicken. Divide chicken into a total of 8 equal portions and removing a portion of the mixture at a time, spread it along the edge of a tortilla. Carefully roll the tortilla over the filling and continuing rolling it up, placing it into the prepared pan, seam side down. Repeat until the pan is filled. Spread the remaining sour cream mixture all over the rolled tortillas. Cover tightly with foil and bake at 375 degrees F for about 20 to 25 minutes or until hot. Remove and uncover, sprinkle the top evenly with the remaining shredded cheese and return to the oven uncovered for about 5 minutes, or until cheese is melted.