We usually cook chicken enchiladas in a green sauce but this recipe caught my eye – it’s very nearly a chicken gravy with lots of sour cream. Make a roux and stir in chicken broth, let it cook until thick and smooth then remove from the heat and whisk in sour cream and green chilies. Pour the sauce over filled tortillas, top with more cheese, and bake at 400 for twenty minutes or so. (I used the new toaster oven for these, it’s working well.)The filling is chicken and onions fried together in a little oil, plus cheese. The recipe called for flour tortillas so I used them rather than corn tortillas but those would have been fine. The flour kind hold together much better. We both liked the sauce a lot and will be doing it again.