Ingredients
- 12 corn tortillas
- 1 nbsp
- 1 garlic clove
- 4 cup green chile sauce
- 16 oz sour cream
- 3 cup chicken
- 1 cup water
- 1 pound jack cheese
- 1 cup green chiles
- 3/4 cup onion
- 1/4 cup olive oil
- 1 tablespoon flour
To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 degrees F for about 20 minutes.
Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.