Sour Cream Enchiladas

From Trish, at MS.

Sour cream chicken enchiladas

12 corn tortillas
4 c. green chile sauce (below)
3 c. minced, cooked chicken
1 lb Jack cheese, grated (you can use less if you want, I usually do)
16 oz Sour cream

Green chile sauce:
1/4 c. olive oil
2-3 cloves garlic, minced (depending on how much garlic you like)
1/2 c. minced onion
1 tbsp flour
1 c. water
1 c. chopped green chiles

To prepare green chile sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chiles and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot.