The flavors today are bold, without being overly spicy, as the green chilis bring flavor without heat.
In a blender combine, 1/2 cup chicken broth, sour cream, green chilies, and cumin. Blend until smooth, set aside.
In a small sauce pan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Whisk in the remaining 1/2 cup chicken broth and cook until thickened. Stir in the blended sauce and cook for another 1-2 minutes, or until the sauce is warm.
Bake for 20-25 minutes, or until cheese is melted and bubbly. Serve with optional toppings. Enjoy!
Adapted from this recipe.
Creamy White Chicken Enchiladas from Sam's Dish http://samsdish.com/creamy-white-chicken-enchiladas/