Recipe for enchiladas with white sauce?

Sour Cream Chicken Enchiladas

Filling:

4 chicken breasts

1 onion, chopped

1 T. margarine

1 (4 oz.) can chopped green chiles

1 - 1/4 C. shredded cheddar cheese

2 (4 oz.) cans sliced mushrooms, drained

1/2 t garlic powder

1/2 t chili powder

1 cup sour cream (can use low fat)

8 large flour tortillas

Sauce:

1/4 c flour

1/4 c melted butter

1 -1/2 c shredded monteray jack cheese

1 -1/2 c sour cream

chili powder to taste

Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)

Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.

Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.

Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.

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Never heard of 'white sauce' on authentic enchiladas. There is a green sauce, which is made with green chilies and cream of mushroom soup. Hope you have a wonderful dish!

Authentic enchiladas have green or a red sauce.