Sunday, January 2, 2011

Creamy Green Enchilada Sauce

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
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles, drained

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.

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