Make the Sour Cream Sauce

MELT butter in saucier pan on medium low heat.

ADD onions and garlic and cook for 2-3 minutes.

WHISK in flour and continue to whisk until butter and flour are combined. This is your roux.

COOK roux for 5 minutes on medium low heat, until it turns a light tan color.

POUR in ¼ cup of chicken broth and whisk until you have a paste.

SLOWLY ADD the remaining chicken broth, whisking until smooth before adding more broth.

MIX in the sour cream and green chilies. Stir until smooth and creamy.

SEASON with salt and pepper. Taste and adjust seasonings as needed.

SPRINKLE in ½ cup of shredded cheese. Mix until smooth.

PREHEAT oven to 350° Fahrenheit.

Assemble the Enchiladas

LAY out items in work area: tortillas, chicken, sour cream sauce, cheese, and baking dish.

SPREAD a thin layer of sauce at the bottom of the baking dish.

SELECT a tortilla.

SPOON ¼ cup of chicken two inches from the edge.

DRIZZLE 1 tablespoon of sour cream sauce on the chicken.

SPRINKLE 1 tablespoon of shredded cheese on top.

ROLL the tortilla into a cylinder.

PLACE the rolled tortilla seam side down in the baking dish.

ROLL the remaining tortillas and place side by side in the baking dish, keeping a small space between each enchilada so they don't stick together when baking.

POUR the remaining sour cream sauce over the enchiladas.

SPRINKLE with the remaining cheese.

Bake

BAKE the enchiladas at 350° Fahrenheit for 25-30 minutes, or until cheese and sauce are bubbly.

REMOVE from oven and let stand for 5 minutes before serving.

GARNISH with guacamole, salsa, corn, and cilantro.