Cheesy Sour Cream Chicken Enchiladas

• 1 clove Garlic, Peeled And Minced
• 2 whole Small Onions
• 3 Tablespoons Olive Oil
• 1- 3/4 cup Chicken Broth
• 2 Tablespoons Flour
• 2 cans (4.5 Oz. Can) Green Chiles, Drained And Chopped
• 2 cups Canned Tomatoes, Drained And Chopped
• 1 pint Sour Cream
• 4 cups Chicken, Cooked And Shredded
• 1/2 pounds Sharp, White Cheddar Cheese, Shredded
• 12 Fajita Size Flour Torillas

1. Preheat oven to 350 degrees F.
2. To make the sauce:
3. Saute garlic and onions in hot oil.
4. Add just enough broth to the flour to form a paste, then whisk into the oil.
5. Whisk in remaining broth.
6. Cook, whisking constantly for 5 minutes until thickened.
7. Add chilies and tomatoes.
8. Simmer for 5 to 10 minutes.
9. To assemble enchiladas:
10. Mix sour cream, shredded chicken and cheese together.
11. Place about 1/2 cup of filling in the center of each tortilla.
12. Roll up tortillas and place side-by-side in a large baking dish.
13. Pour sauce over enchiladas and bake for 30 minutes until bubbling.

clove garlic, onions, olive oil, chicken broth, flour, green chiles, tomatoes, sour cream, chicken, cheddar cheese, flour

Taken from tastykitchen.com/recipes/main-courses/cheesy-sour-cream-chicken-enchiladas/ (may not work)