Measurements

• 1/4 cup Butter
• 2 cups Cheddar Cheese
• 2 cups Chicken Broth
• 12 Corn Tortillas
• 1/4 cup Flour
• 1 can
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 cup Sour Cream
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a medium saucepan, melt the butter over medium heat.
• Add the flour to the melted butter and whisk continuously for about 1 minute to create a roux.
• Gradually add the chicken broth to the roux, whisking constantly to avoid lumps.
• Cook until the mixture thickens, about 5-7 minutes.
• Stir in the diced green chiles, salt, and pepper.
• Remove from heat and let it cool slightly.
• Once the sauce has cooled a bit, stir in the sour cream until well combined.
• In a separate skillet, lightly fry the corn tortillas one at a time until they are soft and pliable.
• Fill each tortilla with a handful of shredded cheddar cheese and some chopped yellow onion.
• Roll them up and place them seam-side down in a greased baking dish.
• Pour the white sauce over the rolled tortillas, making sure they are well covered.
• Sprinkle the remaining shredded cheddar cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy your Cheese Enchiladas with White Sauce.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.