Enchiladas w/ Creamy Green Chile Sauce

3 tablespoons butter                                          

1 medium onion - chopped                                      

1 large garlic cloves - minced                                

1 teaspoon cumin                                              

2 tablespoons flour                                           

2-3 cups hot water w/ 1 extra large Knorr chicken bouillion cube

6 smalls cans green chilies - I used 3 cans mild and 1 can hot                            

12 corn tortillas  - oops I used wheat flour tortillas!

2 cups shredded mexican cheese                                  

4 cups shredded chicken                                       

In a pan, melt butter and saute onions till transparent.  Stir in garlic, salt, and cumin.  Then stir in flour.  Slowly stir in chicken broth.  Add chiles and stir well until bubbling.  Reduce heat to simmer, cook uncovered for 15 mins.  Add 1 c of cheese.

Preheat oven to 350 degrees.  Combine chicken and 1/2 the green chile sauce.  Heat tortillas in microwave to soften.  Fill each tortilla with chicken mixture and little bit of remaining cheese.  Roll up and place seam side down in 13x9 pan.  Pour remaining sauce over enchiladas.  Bake 20 mins uncovered.

Serve with sour cream, tomatoes, and lettuce.

Notes:

- If you make as casserole - lay tortillas on the bottom of pan, then layer chicken, green chile sauce, and cheese.  Repeat layer and finish with torillas on top and a little sauce to cover. IF you decide to make the Green Chile Enchiladas in a casserole form, then do not mix half the sauce with the chicken.  Just layer the tortillas, shredded chicken, sauce, and cheese.

- Sauce can be prepared and refrigerated for 24 hours

Nancy's Take:  Yummy!!  This was a great way to use up a rotisserie chicken - they are my best friend!  It was pretty darn spicy - might not need the can of HOT I used - all mild would probably be fine.  I also accidentally used flour tortillas and they were fine.  I really liked it - did not try to give it to the girls - too spicy.  The enjoyed the chicken - I saved them some.  They always love rotisserie chicken!!

Dave's Take:  This dish was rather interesting.  First of all, I can't help but compare it to one of my favorite dishes which is buffalo chicken enchiladas.  This was no buffalo chicken enchiladas and the first night we ate this I think it was actually a bit too spicy.  But strangely enough, when we put away the extra and warmed up the left overs the next day it was so much better.  I don't know what happens to casserole type foods and how a day in the fridge helps release their hidden goodness but this was certainly the case this time.  I think next time I'll ask Nancy to make this ahead of time and let it sit in the fridge for a couple of days before serving.