Green Sauce Enchiladas

 Ingredients: yields 10 enchiladas

10 large flour tortillas

4 cups cooked chicken, shredded or cubed

4 cups shredded Monterey Jack cheese

3 Tbs butter

3 Tbs flour

2 cups chicken stock

1 cup sour cream

1 can green chilies (4 oz)

Preheat oven to 350F and lightly grease a 9x13 pan. Mix chicken and 2 cups of cheese. Fill and roll tortillas and place in pan seam side down.

In a sauce pan, melt butter over medium heat. Stir in flour and cook for 1 minute until thick and bubbly. Add stock and whisk until smooth. Stir in sour cream and chilies. Avoid bringing to a boil so you don’t curdle the sour cream. Pour over enchiladas and sprinkle remaining cheese on top.

Bake for 22 mins and then broil for 3 mins to brown cheese.

Suggested sides: cilantro lime rice and refried beans.