Sour Cream Chicken Enchiladas

Preheat oven to 375℉. Grease a 9x13-inch baking dish with butter and set aside.

Make the sauce: In a small saucepan, melt the butter over medium heat. Add the tapioca flour and whisk until just combined. Add the cumin and salt and whisk to combine.

While whisking, slowly add in the chicken broth until well incorporated with the tapioca mixture. Next stir in the salsa verde and whisk until sauce thickens - about 2 minutes. Remove from the heat and add the sour cream and whisk until the sauce is smooth. Set aside.

Make the Filling: In a large bowl, combine the shredded chicken, ½ cup of the Sour Cream Sauce, the diced green chiles, Monterey Jack cheese, and salt. Stir until well combined, set aside.

For the Enchiladas: To assemble, spread ½ cup of the Sour Cream Sauce in the prepared baking dish to evenly coat the bottom.

Fill each tortilla with about ⅓ cup of the filling, gently roll it up, and place it seam side down in the baking dish.

Pour the remaining sauce evenly over the enchiladas. Top with the Monterey Jack, a drizzle of salsa verde, and the jalapeño slices, if using.

Bake, uncovered, for 20 minutes, or until the cheese is melted and the sauce is bubbly. Garnish with freshly chopped cilantro and the diced red onion before serving.