3-4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
1 jalapeno pepper, seeded & minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups crema or sour cream
16 oz jar mild (or medium if you're a stud) Salsa Verde
1 1/2 tsp cumin
1/4 tsp ground cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
12-15 flour or corn tortillas, small fajita size
2 cups grated cheese


Preheat oven to 350. Melt butter over medium-high heat. Saute jalapeno until soft and then add the garlic, cooking for 1 minute.  Stir in the flour and let cook 1-2 minutes.  Slowly, whisk in the chicken broth until smooth and let cook until bubbly and thickened.  Stir in the salsa verde and spices (cumin, cayenne, salt & pepper).  Lower heat and stir in crema or sour cream--do not let sauce boil at this point.  Let the mixture warm through and then remove from heat.

Spray/grease a 9×13 baking dish.  Add 1 cup of sauce to the bottom of the pan.  Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish.  Pour the sauce over the enchiladas, top with leftover cheese (if you have any), and bake at 350 for 25 minutes or until top is brown and bubbling.
*This makes about 15 enchiladas.  I ended up using a 9 x13 pan as well as a smaller gratin dish.