I used this sauce to dip tortillas in then fill with chicken and cheese. Wrap pour extra sauce on top, cover in cheese, bake and enjoy!
1/4 cup butter
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.