Green Chile Enchiladas

Green Chile Enchiladas

Ingredients:

Oven: 350

Sauce:
1/4 C butter
1/4 C flour
1 can chicken broth
1/2 C sour cream
1/2 C green chile taco sauce
1 can diced green chiles --OR-- BEST: 1-2 diced hatch green chiles

1 pound or so of chicken, boiled and shredded
4 C cheddar or Mexican blend cheese
Package of 10 taco sized flour tortillas. I wish I loved corn tortillas in this, but I don't. So bring on the calories. Nobody's trying to eat healthy with enchiladas anyway.

To make the sauce, melt butter in a medium saucepan and add flour to make a roux. Allow to brown for a moment or two, stirring so it doesn't burn. Add chicken broth to basically make gravy, stirring well until fully combined. Add in green sauce, sour cream, and chiles. I always add a little extra sour cream and taco sauce, as I like my enchiladas good and saucy.

Grease a 9x13 pan and spread a little sauce all over the bottom of the pan. Begin rolling tortillas with chicken and cheese, and topping with about 2 TBSP sauce each. When the pan is full, cover those suckers in sauce. Top with plenty of cheese and bake for 30 minutes or until cheese just starts to brown.

Shopping list:
1 can chicken broth
1 lb chicken
4C bag of shredded cheese of your choice
Green taco sauce
Sour cream
1 can diced green chiles or 1-2 hatch chiles (you'll need to roast and dice them yourself if you buy fresh during August)
1 package of 10 taco sized flour tortillas (I like Guerrerro)