1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 oz) can chopped green chilies
I used the broth (low sodium) that I had cooked chicken breasts in the day before in the crockpot. I also used fresh (frozen) roasted chilies (I didn’t cut them up very much and actually laid them across part of the enchiladas. I only had “hot” and didn’t care to have them and knew they would be too hot for the boys) and margarine instead of butter.
Melt Butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies. Pour evenly over enchiladas.
I got the recipe from somewhere on the internet. Again, sorry for not giving proper credit. I have no idea where it came from.
The last picture is the completed meal. I served it with fresh fruit.