Creamy Chicken and Green Chili Enchiladas

One already cooked rotisserie chicken
olive oil
salt
pepper
2 medium onions, thinly sliced
3 cloves of garlic, chopped
1 teaspoon cumin
1/3 cup flour
2 cups chicken stock
1 cup salsa verde (I recommend Trader Joe's or Goya brands)
1/2 cup sour cream
1/2 cup cilantro, chopped
12 6-inch flour tortillas
3 cups shredded sharp cheddar cheese

Preheat oven to 375 degrees.

Shred chicken into bite-sized pieces and place in a bowl. Set aside.

Heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper. Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.

To assemble enchiladas get a large baking dish. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese. Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.