GF Green Chile Chicken Enchiladas

1. Combine onions, shredded chicken, cheese, and green chiles in a medium-sized bowl. Set aside.

2. Melt butter in a sauce pan. Whisk corn starch into 1/2 cup of the chicken broth, then whisk it into the butter in the pan. Whisk in the rest of the chicken broth. Cook on medium heat, stiring frequently till thickened. Remove from heat, stir in salsa and sour cream.

3. Spread 1/2 cup sauce in a casserole dish.

4. Wrap the corn tortillas in a wet dish towel and microwave for 2 minutes.

5. Spoon 2 to 3 tablespoons of chicken mixture onto individual tortillas. Roll and place seam side down in the casserole dish. Repeat with all the tortillas.

6. Pour the rest of the sauce over the rolled tortillas. Bake at 425ºF for 20–30 minutes till bubbly.