Green Enchiladas with Chicken and Sour Cream

I've become a big fan of green enchilada sauce. You can certainly buy your own, but I've come up with a pretty easy and delicious homemade version. I guess it's more of a salsa verde enchilada sauce, because it gets its green color and flavor from diced green chiles rather than tomatillos.

This recipe has a lot of steps, but the enchiladas are so good!

Filling

2 cups sour cream
1 cup sliced/chopped green onions
½ teaspoons ground cumin
¼ teaspoons cayenne pepper
1/2 teaspoon salt
3 cups shredded Monterey Jack

1 rotisserie chicken, or 3 cups of shredded roasted chicken

Tortillas

12 corn tortillas

Vegetable oil

Enchilada Sauce

3/4 cup diced onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 7-oz. can chopped green chiles
1/2 cup chopped green onions (for garnish)
1/2 cup chopped fresh cilantro (for garnish)

Directions:

1. Mix all filling ingredients together in a large bowl.

2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.

3.Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the chiles, and heat thoroughly but do not boil, stirring occasionally.

4. Dip each tortilla in the warm enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream/chicken mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

5. Cover the dish with the remaining cheese, then bake for 15 to 20 minutes at 375 degrees until bubbly. Serve immediately. Garnish with chopped cilantro and green onions.