Chicken Enchiladas

Preheat oven to 350 degrees.

Enchilada Sauce:

Melt butter over low-medium heat. Add flour and whisk frequently, about 2-3 minutes.

In another pan, heat milk, chicken stock and salt. Do not boil, simply heat.

Add milk mixture to the butter/flour roux. Bring this to a gentle boil, whisking constantly. Add the drained chiles, the sour cream and pepper.

Remove 1¼ cup of the sauce, set aside for later. Then, mix in the shredded chicken.

Assembly:

Take a tortilla, add a clump of the chicken mixture on the side and some grated cheese. Roll it up and place it into a 9 by 13 baking dish. Do this will all 8 tortillas, and pour the set aside sauce over the tops of the tortillas.

Cover with foil and cook for 30 minutes. Remove the foil and add more cheese to the top, cook for 10 more minutes.