Make the Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the chicken broth, whisking continuously until the sauce thickens. Remove from heat.
Combine Ingredients: Stir in the sour cream and diced green chiles into the sauce. Season with salt and pepper.
Assemble Enchiladas: Pour the sauce over the rolled tortillas in the baking dish. Sprinkle the remaining cheese on top.
Bake: Bake for 20-25 minutes, until the cheese is bubbly and lightly browned.
Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro or green onions, if desired.
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