Sour Cream Chicken Enchiladas

• 1/4 cup olive oil
• 1 each garlic cloves minced
• 1/2 cup onions minced (optional)
• 1 cup water
• 1 cup green chili peppers chopped
• 1 tablespoon flour, all-purpose
• 1 x salt to taste
• 12 each corn tortillas (6-inch)
• 3 cups chicken cooked, minced
• 1 pound monterey jack cheese grated
• 1/4 cup onions minced (optional)
• 16 ounces sour cream
• 1 x salt to taste

1. To Prepare Green Chile Sauce:
2. Saute garlic and onion in oil in a heavy saucepan.
3. Blend in flour with a wooden spoon.
4. Add water and green chile and mix well.
5. Add salt.
6. Bring to a boil and simmer, stirring frequently for 5 minutes.
7. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm.
8. Preheat oven to 350F (180C) F,
9. Mix one cup chile sauce with the chicken.
10. Cover bottom of 9 by 13-inch baking dish with a few tablespoons of sauce.
11. Put 1/4 cup of the mixture on each tortilla, sprinkle 1 to 2 tablespoons of cheese and roll it up.
12. Place in a baking dish, repeat until all ingredients are used up.
13. Pour remaining sauce over enchiladas.
14. Cover enchiladas with remaining cheese and add onion if desired.
15. Bake in preheated oven for about 20 minutes.
16. Smother with sour cream and return to oven for 10 minutes or until all is hot.
17. Serve immediately.

olive oil, garlic, onions, water, green chili peppers, flour, salt, corn tortillas, chicken, onions, sour cream, salt

Taken from recipeland.com/recipe/v/sour-cream-chicken-enchiladas-1061 (may not work)