Sour Cream Chicken Enchiladas Verde

Salsa Verde Sour Cream Enchiladas
Seen on The Novice Chef, originally from the Homesick Texan and then on Sing for Your Supper.

4 boneless chicken breasts , cooked and shredded (I used thighs marinated in THIS and then grilled.)
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth (I only had vegetable broth, worked great)
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size (I used whole wheat)
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack (I only used cheddar)
1/2 medium onion, diced
*Optionally add rice and crisp tender cooked peppers.

Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.
Yields: 12-15 enchiladas

In Pictures

Saute onions and jalapenos in butter then add garlic and finally flour.

 Slowly whisk in broth and let get bubbly.

 Add next ingredients (sorry about the pic)

 Mix until smooth then remove from heat.

 Load up your enchilada. I added cilantro rice and crisp tender peppers.

  Roll up all up and stuff them in.

 Pour as much of the sauce on that will fit. 

(Mine spilled over a bit and I had extra).

Bake 25 minutes until golden on top.

 I used poor enchilada retrieval technique but it tasted amazing.

Try these, you won't regret it. If you get time also check out the link at the top for Sing for Your Supper. Her pics are great.