Creamy Green Chili Chicken Enchiladas

A recipe I got from my mom, with a few modifications. I'm whimpy when it comes to spice, so feel free to add more spice if you wish. You could add a diced jalapeno into the sauce, or more cayenne. You could also substitute flour tortillas for the corn. These are creamy, rich, and make great leftovers.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup flour
• 2  cups chicken broth
• 8  ounces sour cream
• 2 (4 ounce) cans green chilies, undrained
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon chili powder
• 4  tablespoons cilantro, chopped
• 1  tablespoon olive oil
• 1  small onion, finely chopped
• 1  tablespoon lime juice
• 3  cups  cooked chicken, shredded
• 1⁄4 cup salsa
• 3  cups cheese, shredded (I used a mixture of pepper jack and colby jack)
• 12  small corn tortillas

Directions

1. In a medium sauce pan, melt the butter, stir in flour, mix and cook until bubbly. Slowly stir in the chicken stock, cook slowly, until thickened.
2. Remove from the heat and add the sour cream, cilantro, green chilies, cayenne, cumin and chili powder. Remove from heat.
3. In a small pan, saute the onion in 1 tablespoon olive oil. Add to a bowl with the cooked chicken, salsa, lime juice, and 3/4 cup of the cooked sauce. Stir well.
4. In a greased oblong baking dish, add 1 cup sauce to the bottom of the pan. Soften each tortilla for a few seconds in the microwave, and fill each tortilla with 2 tablespoons chicken mixture and 1 tablespoon cheese. Put seam side down in the baking dish. Pour the remaining sauce on top.
5. Bake 1/2 hr at 350, covered.
6. Take off cover and add the remaining cheese, and a bit of salsa or chopped tomato. Bake another 5- 10 minutes until the cheese is melted.