i love me enchiladas

chicken enchiladas. there are fleeting moments when i forget i love me. today, at lunch, i was reminded of how much i love me. another clear out the fridge quick lunch. i used a leftover whole foods roasted chicken and raw white cheddar cheese from the farmers market. the rest of the ingredients, you should have on hand. i will include my recipe, but, again, this is a recipe to get rid of a things you have on hand.

6 corn tortillas (softened by a quick flip in hot oil, i used a cast iron skillet)
shredded left over cooked chicken
green onions
1 cup grated cheese (your choice)
¼ cup butter/oil (to make a roux)
¼ cup flour (to make a roux)
2 cups chicken/veg broth
1 cup sour cream
1 4oz can green chiles

shred chicken. soften tortillas & stack. butter or spray oil a small casserole dish. make a roux in same pan you used to soften tortillas. mix equal parts oil/butter & flour cook off for 3 minutes on medium high heat. add broth. whisk to remove lumps and season with salt, white pepper, cayenne, garlic and onion powder. set aside. assemble enchiladas by adding shredded chicken, cheese, green onions and roll. place in buttered/oiled casserole. throw on any leftover cheese. mix sour cream and green chiles to roux/broth mixture and stir to combine. spoon over enchiladas, throw on any leftover green onions and bake at 400° for 25 minutes. eat. ♨