Mom'S New Mexico Style Green Chile Enchiladas

• 12 corn tortillas organic
• 1 onion chopped
• 2 garlic cloves minced
• 1 tomato chopped, optional
• 3 tablespoons flour
• 4 cups chicken stock preferably homemade
• 4 ounces new mexico green chile peeled and chopped
• 4 cups chicken poached, chopped
• 1 cup sour cream
• 1 cup sharp cheddar cheese grated
• 3 tablespoons olive oil

1. Brush tortillas with olive oil and heat on a cast iron skillet until softened. Set aside.
2. For the sauce: Saute the onion, garlic, and green chile in a few tablespoons of olive oil. (Optional - when onion is soft, add one chopped fresh tomato.)
3. Push chile to one side of the pan, and add 2-3 tablespoons of flour and enough olive oil to make a golden roux. Add chicken stock and simmer until thickened. Set the sauce aside.
4. Prepare the filling: Combine the cooked chicken with sour cream and half of the green chile sauce, until well moistened.
5. Assemble the enchiladas: Place a tablespoon of the chicken filling in the center of each softened tortilla and roll it up.
6. Place in a 9" x 13" casserole dish that has been prepared with sauce spooned in the bottom of the dish.
7. Repeat with the remaining tortillas.
8. Spoon remaining green chile sauce over the top.
9. Sprinkle with grated cheese.
10. Bake at 350 degrees for 20 - 25 minutes until cheese is browned and bubbly.

corn tortillas, onion, garlic, tomato, flour, chicken stock, green chile, chicken poached, sour cream, cheddar cheese, olive oil

Taken from www.yummly.com/recipe/Mom_s-New-Mexico-Style-Green-Chile-Enchiladas-1665772 (may not work)