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1
To make the sauce, in a saucepan on medium-low, melt the butter then whisk in the flour until smooth; cook for 1 minute.
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2
Slowly add the chicken broth while whisking constantly; simmer until the sauce has thickened slightly, about 5 minutes.
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3
Put the sour cream, tomatillos, green chiles, cilantro, and cumin to a blender and puree until smooth.
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4
Add to the chicken broth mixture and blend to combine.
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5
Let simmer gently until warmed and thickened, about 5 minutes.
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6
Season to taste with salt and pepper.
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7
Preheat the oven to 375 degrees F. Have ready a 9x13 dish.
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8
Spread 1 cup of the sauce into the bottom of the dish.
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9
Toss together the chicken, half the cheese, and 1/2 cup sauce in a bowl.
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10
In the cast iron pan, warm the canola oil over medium-high heat.
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11
Fry the tortillas quickly and set aside to drain on paper towels.
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12
Blot dry.
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13
For each enchilada, add some of the chicken mixture and roll up tightly.
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14
Place in the baking dish and repeat.
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15
(These can be prepped up to 12 hours ahead.)
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16
You should easily fit 12.
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17
Warm the remaining sauce.
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18
Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese.
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19
Bake, uncovered, until bubbly and heated through and the cheese is golden brown, 20 to 30 minutes.
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20
Let sit for 5 minutes before serving.
