SOUR CREAM CHICKEN ENCHILADAS

SOUR CREAM CHICKEN ENCHILADAS For the sour cream sauce: 2 cloves of garlic, minced 2 Serrano chiles, finely diced 2 tablespoons of butter 2 tablespoons of flour 2 cups of chicken broth 2 cups of sour cream 1 teaspoon of cumin ¼ cup chopped cilantro 1 cup tomatillo salsa Dash of cayenne Salt and pepper to taste For the enchiladas: 12 corn or flour tortillas 2 cups shredded Monterey Jack cheese 3-4 cups shredded chicken 1/2 cup chopped cilantro Preheat the oven to 350 degrees. In a pot melt the butter. Throw in the diced Serrano chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, salsa, cayenne, and cilantro. Remove from heat. Warm your tortillas so they are soft and pliable. You can either heat canola oil in a skillet and cook the tortillas on each side a couple of minutes until soft or wrap them in a dishtowel and microwave them for 10-20 seconds. Keep them wrapped so they will stay warm while you roll the tortillas. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a 9x13 baking dish. Take each tortilla and place in the middle about ⅓ cup of shredded chicken and 1 tablespoon of cheese. Roll the tortillas around the filling and place the rolled tortillas seam side down in the baking dish. Cover the enchiladas with the remaining sauce* and cheese and bake at 350 for 25 minutes or until top is brown and bubbling. Serve topped with chopped cilantro. Makes 12 enchiladas. *use your best judgement with the sauce - you may not need it all