White Chicken Enchiladas

I created this recipe because I don't like the recipes that call for cream of chicken soup in the sauce. This is more "from scratch" and my family loved it.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 5-6 enchiladas

Ingredients

• Chicken mix

• 3  cups  cubed chicken
• 4  ounces green chilies
• 1⁄2 cup onion, chopped
• 1  jalapeno, seeded and finely chopped
• 2  teaspoons cumin
• 1  teaspoon salt
• 1⁄2 teaspoon oregano
• 1⁄4-1⁄2 cup  chopped cilantro (to taste)

• Sauce mix

• 1⁄4 cup butter
• 1⁄4 cup flour
• 2  cups  chicken stock
• 3⁄4 teaspoon salt
• 8  ounces sour cream
•  cheddar cheese

Directions

1. Saute chicken in a large skillet. Add remaining spices into the chicken mixture. Let cook together 5 minutes to blend flavors.
2. In a separate sauce pan, melt butter and add flour. Let cook for a minute or two. Add the chicken stock all at once and the salt. Continue stirring until mixture slightly thickens. Off the heat and add the sour cream, stirring until completely incorporated.
3. Grease a 9x13 pan and coat with a few tablespoons of the sauce mix. To make the enchiladas, spoon a few tablespoons of chicken mix down the center of each tortilla. I add a T. or two of shredded cheese on top of the chicken mix. Roll up and place in pan. Cover each enchilada with the sauce mix and sprinkle additional cheese on top. Bake at 350 for 30 minutes until hot and bubbly.