Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas - adapted from Sing For Your Supper

3 boneless chicken breasts, cooked and shredded 

1 large cloves of garlic, minced
1 Tbsp butter
1 Tbsp all-purpose flour
2 cups chicken broth
1/2 cup sour cream

1/2 small can green chiles

1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
9 corn tortillas
1 cup shredded sharp cheddar

Preheat the oven to 350. Melt butter over medium-high heat. Saute garlic for 1 minute. Stir in the flour and let cook 1 - 2 minutes. Whisk in the chicken broth until smooth and let cook until it bubbles and begins to thicken, about 3 - 4 minutes. Stir in the sour cream, green chiles, cumin, cayenne, and cilantro until the sauce is smooth. Remove from heat.

Spray a 9" x 13" baking dish with cooking spray. Add 1/2 cup of sauce to the bottom of the pan. Add chicken and 1 tbs cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.