MAMA'S SOUR CREAM CHICKEN ENCHILADAS

My Mama's Sour Cream Chicken Enchiladas

1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (10 3/4 oz) can chicken broth, undiluted (or water from boiled chicken)
2 cubes chicken bouillon (only if used with water from boiled chicken)
salt (to taste)
3/4 cup water
1 (8 oz) carton commercial sour cream
1 cup roasted Hatch green chile (peeled and ground up in Cuisinart) or 2 cans jalapeno peppers, seeded and chopped
12 corn tortillas
Vegetable oil
3/4 cup chopped cooked chicken
2 cups (8 oz) shredded Monterey Jack/Cheddar cheese mix, divided

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth (or water from boiled chicken) and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and green chile or chopped peppers. Add salt to taste. Lightly grease a 12x8x2 inch baking dish; set aside dish.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels.
Take baking dish and layer ingredients as such: Tortillas, chicken, cheese, sauce. Do this until baking dish is almost full and then cover the top with sauce and cheese. Bake, uncovered at 350 degrees for 30 minutes.

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