Sour Cream Chicken Enchiladas

Heat your oven to 400 F. Wrap the stack of tortillas in a damp paper towel and microwave it for 2 minutes. Put the warm tortillas on a work surface.

Divide the shredded chicken between the tortillas, about 1/4 cup of chicken per tortilla. Top chicken with one teaspoon minced onion and one tablespoon, or a good pinch of the Mexican cheese mix.

Lightly spray a 9×13 inch baking dish with non stick cooking spray. Roll the tortillas and place them seam-side down in the baking dish.

Melt the butter in a medium saucepan over medium high heat. Add the flour and mix to form a roux. Cook the roux for a minute or so to cook out the flour taste, stirring occasionally. Pour in the chicken stock, whisking constantly to prevent lumps. Bring mixture to a boil, whisking all the while.

Remove the sauce from heat. Add sour cream and mix thoroughly. Add chiles and salsa, mix and taste. If the flavor is a little flat, add more salsa. Pour sauce evenly over the enchiladas. Top with the remaining cheese mix.

Bake for 25 minutes or until the cheese is lightly browned on top and the sauce is bubbling. Serve with Spanish rice. Enjoy!