1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 small can chopped green chili
2 cups cooked, shredded chicken
2 cups grated cheese
12 corn tortillas
1/4 cup vegetable oil

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 enchiladas


In a medium saucepan melt butter, add the flour and stir and let cook about 4 minutes. Stir often .
Add the chicken broth and stir until thickened. Season with salt and pepper and a little garlic salt.
Turn off heat and add sour cream and green chili. Set aside
In a small skillet heat vegetable oil, dip corn tortillas in and out of hot grease one at a time. Just to soften; drain on paper towels.
On each tortilla place about 2 tablespoon's chicken, some grated cheese and about 1 tablespoon of sauce. Roll and place in a 9 x 13 baking dish
Once all tortillas are rolled, and placed in baking dish, pour remaining sauce over enchiladas and top with cheese.
Bake in 350 degree oven for 20-30 minutes or until hot and bubbly.