I found this recipe on All Recipes, the all-knowing power of all things related to cookery. I tweaked the innards a bit to mimic a dish we had at a Mexican restaurant, so this version is my take on the original. I also halved the original recipe, and the directions reflect this.

Stuart loved this meal and ate 3 himself. That made my day. :-)

Beth's Version of "Chicken Enchiladas with Creamy Green Chile Sauce"

* 6 corn tortillas
* vegetable oil for pan-frying
* 1 cooked boneless skinless chicken breast half, shredded
* 1/2 can enchilada sauce (about 5 oz)
* 1/4 cup frozen corn
* 1/8 cup butter
* 1/8 cup all-purpose flour
* 1 cup chicken broth
* 1/2 cup sour cream
* 1/2 can chopped green chiles, drained
* 2 ounces shredded Monterey Jack cheese

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
3. Cook chicken, enchilada sauce, and corn until heated through, divide among the 6 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
5. Bake in pre-heated oven for 20 minutes or until heated through. Top with Monterey Jack cheese and bake for 5 more minutes.

This recipe isn't as difficult as it looks, but it is a bit time-consuming. I felt that it was well worth the effort. I made this dish with Joanna's yummy refried bean recipe to round out the meal.