Sour Cream Enchiladas

For the filling:

• 4 cups chicken, cooked and shredded (I like to roast my own chicken, but feel free to use what you have! Or! Use a store bought rotisserie for simplicity!)

• 1 tablespoon butter

• 1 sweet onion, finely diced

• 1 jalapeno, minced

• 1 serrano pepper, minced

• 3 cloves garlic, minced

• 1 can green chiles

• 1/3 cup chicken broth

• 1/2 tsp chili powder

• 1 Ranch Seasoning Packet

Melt butter in large skillet, add onion, jalapeno, Serrano, & garlic, stir well.

Add in chiles (do not drain), chicken, broth, chili powder, and ranch packet.

Mix well.

Cook about 2 minutes over medium high heat.

Spray 9x13 pan with nonstick spray.

Scoop filling into heated tortillas (corn or flour, your choice. My family likes flour for these!) and a sprinkle of your favorite cheese. (Cheese of choice for this: a mixture of pepper jack and Monterey jack.)

Roll them on up and fill up that pan!

For the sauce:

• 2 tablespoons butter

• 2 tablespoons flour

• 2 1/4 cups chicken stock

• 1 can green chiles

• 2/3 cup sour cream

• 2 tablespoons cream cheese

• 1/2 cup Monterrey jack (or pepper jack) cheese freshly shredded

• 1 tsp pepper

• 1/4 tsp cumin

In the same skillet (no need to wash! Those little remnants of the filling make the sauce even better!) melt two tablespoons butter.

Whisk in flour, cook over medium to make a roux. (Stir constantly over heat about 2 minutes)

Slowly pour in chicken stock, whisking constantly.

Add in chiles, pepper, and cumin.

Turn heat to low then slowly add in sour cream, cream cheese and shredded cheese, stirring well.

Pour entire mixture over enchiladas.

Garnish with:

• Sliced green onions

• Cilantro

• Chili powder

• Cumin

• Crushed red pepper

• Jalapenos

• Your favorite cheese (My choice? Sharp cheddar and pepper jack)

Bake in a 350 degree oven for 35 minutes.

And that's all there is to it! Enjoy!