We love Mexican food. This is my version of chicken enchiladas. It's one of my go to recipes when I have roast chicken left over. I developed the recipe when I decided to use less of things like canned soup in my cooking. It looks like a lot of ingredients but they are all things that I usually have on hand. It comes together quickly.
Saute onion and oil for enchilada stuffing until onion is tender.
Divide chicken, cooked onion and cheese among the tortillas
sprinkle with salt and pepper and cumin
Roll and place tightly in a casserole dish
Now make the sauce
place oil and flour in skillet and cook for a minute or two, do not brown
Slowly stir in chicken stock until it is a sauce consistency, you may need more or less than the 2 cups
Add the chopped green chilies, salt, pepper and cumin and let simmer to blend the flavors for about 5 minutes
Stir in the sour cream and heat through but do not boil or it will break
Pour over the enchiladas and cover with foil
Bake until bubbly, about 30 minutes. Top with chopped cilantro before serving if desired. I always serve this with homemade salsa and Mexican rice on the side. Diced avocados are great too when they are in season.