White Chicken Fiesta Enchiladas

Instructions

• Heat oven to 400F and line a baking sheet with parchment paper. Rub chicken with 2 Tbsp rub and 2 Tbsp fiesta spice oil. Bake for 20 minutes or until done and shred with two forks. Turn down the oven to 375F.
• In a bowl add chicken, corn, jalapeños, vinegar, and 1 cup Monterey jack.
• In a high sided saucepan heat 2 Tbsp olive oil then add flour, cook 2-3 minutes careful not to let roux brown.
• Add chicken stock slowly while whisking and cook for another 2-3 minutes. Add in the sour cream and the remaining 1 ½ Tbsp of rub.
• In a small skillet, heat 2 Tbsp of oil over medium, cook tortillas 2-3 minutes per side.
• Add 2-3 Tbsp of filling into the tortilla and roll, placing the fold side down in the pan.
• Pour sauce over tortillas and top with remaining cup of cheese. Bake for 25 minutes or until the cheese begins to brown.
• Garnish with your favorite toppings such as cilantro, green onions, corn, red chiles, jalapeños, or salsa.