White Chicken Enchiladas

Preheat oven to 350ºF.

Melt butter in a saucepan over medium heat. Stir in flour, chicken broth, sour cream, and green chiles. Stir constantly until it comes to a simmer and thickens slightly. Remove from the heat.

Add a scoop of the sauce to the bottom of a 9×13 glass baking dish (about 1/4 cup) to keep the tortillas from sticking to the bottom of the pan. Fill each tortilla with a little cheese and chicken (you will need to split the cheese so that you end up with a little extra for the top, but use all the chicken between the enchiladas). Roll, and place seam side down in the baking dish.

Pour remaining sauce over the enchiladas. Bake for 20 minutes at 350ºF until heated through. Add any remaining shredded cheese on top and put back into the oven until the cheese melts.

Serve with salsa, cilantro, or your favorite toppings.

Notes:
1. To cook my chicken breasts, I coated them in olive oil, salt and pepper and roasted them in a 400ºF oven on a foiled-lined baking sheet for 25–35 minutes.
2. Sometimes I can’t fit all 10 enchiladas in one pan, so you can use two smaller pans instead (this freezes well once prepared).