Created by Red Apple Guy on August 13, 2016
Step 1: Melt the butter in a small sauce pan and add the flour. Cook for a couple of minutes but don't brown.
Step 2: Slowly whisk in the milk and whisk until thickened.
Step 3: Whisk in sour cream and set aside, covered.
Step 4:
Step 5: Poach the chicken breasts in enough water to cover until 160F internally.
Step 6: Cook the raw tortillas according to the instructions. If using regular corn tortillas heat until flexible.
Step 7: Shred or dice the chicken once cooled. Mix 1/2 of the sauce, 1/2 of the cheese, the onion and all but 3 tablespoons of the chiles into the chicken.
Step 8: Divide the chicken mixture evenly among the tortillas and roll, and place into an oiled 9" x 9" casserole dish.
Step 9: Pour the sauce over the enchiladas evenly and sprinkle with additional chiles if desired.
Step 10: Cover and bake at 375F for 20 minutes. Turn, add the rest of the cheese and bake 15 minutes more uncovered or until the cheese is lightly browned.