Chickilladas!

I LOVE chicken enchiladas......spicy red sauce or mild white sauce I love them equally! I've been searching for a killer recipe for homemade white sauce that doesn't use "cream of" anything soup. I have nothing against cream soups they are a staple in my pantry but I love the satisfaction of making it from scratch!
With my chicken out of the freezer I had these in the oven in 15 minutes! Seriously folks these are SO good I can't say enough good things about them!!

Sour Cream Chicken Enchiladas
2 cups shredded Mexican chicken, thawed
1/2 tsp cumin
1/2 tsp chili powder
2 cups shredded Monterey Jack cheese
10 soft flour taco shells
Mix chicken, seasonings and cheese. Use a slight heaping 1/4 cup for each enchilada. Put into a greased 9X13 pan.

Mild Green Chile Sour Cream Sauce
3 Tbsp butter
3 Tbsp flour
1 tsp garlic
1/4 tsp cumin
1/4 tsp chili powder
2 cups chicken stock
1 cup sour cream
2 Tbsp diced green chiles
salt and pepper
Melt butter in a large skillet. Add flour and cook until it's dark and lovely. Add garlic, cumin, chili powder and chicken stock. Cook and stir until thick and bubbly. Cover and let simmer on low 5 minutes to develop deep flavor. Remove from heat and add sour cream, chiles and salt and pepper to taste. Pour over rolled enchiladas in pan. Use ALL of the sauce!! Cover with 1 cup shredded cheddar cheese. Cover with foil and bake at 350 for 20-25 minutes. Uncover and bake 3-5 minutes. Let sit 5 minutes before serving.