White Chicken Enchiladas with Green Chile Sour Cream Sauce

Generally, I am not all that great with dishes that come from the South of the US border; that's what I have my boyfriend for (thanks, babe!). Every so often, though, I bring out this recipe because it's delicious and amazing. Also, super cheesy. You have been warned.

Ingredients:

• 6-8 tortillas (I prefer flour, corn will work)
• 1 large chicken breast
• 2 cups (16oz) shredded cheese (sharp cheddar is best)
• 3 tbsp unsalted butter
• 3 tbsp flour
• 2 cups low-sodium chicken broth (1 can)
• 1 cup (8oz) sour cream
• 1 can (4oz) diced green chilies

You will need a large frying pan or a pot and a 9x13 baking pan. Preheat oven to 425F. 

Chicken breast: Spice it with garlic salt, garlic powder, cumin and pepper. Put into aluminum pouch and bake it for roughly 20 minutes. Shred it with fork and set aside to cool.

Sauce: Melt butter in the frying pan. Add flour and brown it while stirring it constantly - about a minute or so. Make sure it's not too dark (aka burnt). Add broth, chilies and sour cream. Stir until uniform and set aside.

Warm up the tortillas (I sprinkle them with water and microwave for about 30 minutes). Roll up the chicken and cheese into tortillas and set into an oil sprayed baking pan. Cover in sauce and in any leftover cheese you might have. Bake for 20-25 minutes. 

Enjoy!