Posted 9/28/2012 8:32:43 PM
I have made chicken enchiladas for years without the canned sauce. Saute 1/2 cup chopped onion and 4 cloves of garlic in 2 Tablespoons of butter. Meanwhile stir 3 Tablespoons of flour into 8 oz. sour cream. Mix sour cream mixture into onion mixture in skillet. Add 2 cups chicken broth and 4 oz. diced green chili peppers. Stir until smooth. Remove from heat and add 1/2 cup of mozerella cheese. Let stand until melted; stir. Hope this helps!