Ingredients

• Green Chile Sauce
• 1 tablespoon oil
• 1/2 cup diced onion
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth (plus more if necessary to thin sauce)
• 1 4-oz. can diced green chiles
• 1 chipotle pepper in Adobo, seeds scraped out, then minced
• 3/4 cup sour cream


• Enchiladas
• 2 cups cooked, shredded (or cubed) chicken
• 1 1/2 cups shredded cheddar cheese, divided
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream (plus more for serving)
• salt and pepper
• 6-8 taco-size flour tortillas (regular or whole wheat)
• small amount of oil for heating tortillas

Directions

Preheat oven to 375° F.

Green Chile Sauce
Heat oil in a skillet or medium saucepan, then add onions and sauté on low heat until tender (about 3-4 minutes). Push onions aside and add butter. Allow butter to melt, then whisk in flour to butter until a roux forms (about 1-2 minutes). Gradually add chicken broth to onions and roux, stirring to thoroughly combine. Stir in green chiles and chipotle. Simmer uncovered for about 5 minutes, whisking occasionally. Add sour cream and whisk again until thoroughly combined. Remove from heat. (Note: If sauce thickens beyond a pouring consistency as it sits, stir in a small amount of chicken broth (up to about 1/4 cup) until sauce is still thick but pourable.)

Enchiladas
To a medium mixing bowl, add chicken, 3/4 cup of the cheese, cilantro, 1/4 cup sour cream and 1 cup of the Green Chile Sauce. Salt and pepper to taste and stir to combine.

Add a small amount of oil (about 1/4-inch-deep) to a skillet and heat on on low. Once oil has heated, briefly heat both sides of a tortilla in oil for just a few seconds on each side (this will soften tortillas and will help to prevent them from sticking to casserole dish). (Tip: You can hold a tip of the tortillas with your fingers, being careful to not touch the oil, or you may use tongs (though handle gently to avoid tearing tortillas)).

One at a time, place each oil-dipped tortilla in a 8x12-inch casserole dish, then fill with about 1/3 cup (or a little more, depending on size of tortillas) of chicken mixture. Roll up snuggly and place seam-side down. Repeat process until all tortillas have been filled and arranged in casserole dish. Pour remaining Green Chile sauce over enchiladas, then sprinkle remaining cheese evenly over the top.

Bake uncovered for 20-25 minutes until bubbly and lightly browned in some areas. Serve with garnishes of sour cream and avocado slices.