Instructions:

• In a large mixing bowl, combine the shredded chicken, 1/2 teaspoon cumin, chili powder, salsa, 1 cup of the cheese, diced green chiles, sour cream, salt, and pepper. Mix until well combined.
• In a cooking pot over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for about a minute until it turns a light golden color. Gradually add the chicken broth while whisking continuously until the sauce thickens. Stir in the remaining 1/2 teaspoon of cumin and mix well.
• Preheat your oven to 350°F (175°C). Spread a thin layer of the sauce in the bottom of a 9x13-inch baking dish. Take one tortilla, fill it with a generous amount of the chicken mixture, roll it up, and place it seam side down in the baking dish. Repeat until all tortillas are filled.
• Once all the enchiladas are in the dish, pour the remaining sauce over the top. Sprinkle the remaining cheese on top, ensuring the enchiladas are well covered.
• Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
• Once baked, remove from the oven and let it cool slightly. Garnish with chopped cilantro before serving. Enjoy your Skinny White Chicken Enchiladas with a side salad or your favorite toppings!