Chicken enchiladas with green chili cream sauce

Remove all meat from the chicken, discarding bones and skin. You should get 4-6 cups of meat when diced.

Mix 2 cups of cheese with the diced chicken and set aside.

For the sauce: melt butter in a large pan. Add flour and spices and whisk over medium heat for a few minutes until flour is cooked.

Add the chicken broth and green chilies. Whisk over medium heat and add milk until you get a nice sauce consistency. Medium thick is what I went for.

Add the sour cream. Adjust seasonings to your taste.

Place about a cup of sauce in the bottom of large baking dish. You may need 2 baking dishes. I used one large lasagna pan and one medium sized one.

Fill the tortillas with about 1/2 cup of chicken and cheese down the center and roll up. Place seam side down in the pan and continue process until chicken is gone.

Pour remaining sauce over the enchiladas. Top with the remaining 2 cups of cheese.

Bake at 425 F for 30-40 minutes or until bubbly and nicely golden brown on top.