Easy Creamy Chicken Green Chile Enchilada's

In a large skillet, over a medium flame, melt 1/4 cup butter. Whisk in 1/4 cup all-purpose flour. Slowly add chicken broth and whisk until smooth and thickened. Add 2/3 of the enchilada sauce and half the can of diced green chilies. Add garlic powder, onion powder, salt and pepper. Simmer for 5 minutes, stirring occasionally until thickened. Stir in heavy cream, or sour cream. Mix until well incorporated. Remove from heat and set aside. *Please note if sauce is too thick, thin with additional chicken broth, or heavy cream/sour cream.

In a medium size bowl add chicken, 1 cup of shredded cheese, remaining green chilies, remaining 1/3 of green enchilada sauce and 1/2 cup of the creamy green sauce. Mix until well combined.

Preheat oven to 350° F.

Place 1 cup of cream sauce in the bottom of a 9 x 13 baking dish. Spread evenly to cover the the bottom of the dish.

Place flour tortillas on paper plate and warm, on high, for 45-50 seconds in microwave. Remove from microwave.

Place 1/4 cup of the shredded cheese down the center of each of tortilla. Top cheese with a hefty 1/2 cup of chicken mixture. Roll tortillas around chicken and cheese filling. Place in baking dish on top of the cream mixture. Lay each one snuggled up against each other, until baking dish is filled with enchiladas.

Spoon remaining cream green chile sauce over the top of the enchiladas. Top with remaining 1 cup of shredded cheese. Sprinkle with chopped green onions and cilantro.

Place baking dish in preheated oven and bake for 40-45 minutes until cheese is melted and sauce is bubbling. Remove from oven, let rest 5 minutes before serving.