Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

1 lb. cooked chicken, shredded
1 onion
1 poblano pepper
1 zucchini
4 oz mushrooms
1 tsp canola oil
2 Tbsp butter
1 1/2 Tbsp flour
1/2 tsp cumin
1/2 c vegetable stock
1/2 c sour cream
corn tortillas
1 c Mexican blend cheese
1 packet Frontera green chile enchilada sauce

Preheat oven to 350º.

Cut up veggies.  Heat pan to medium with canola oil.  Sweat veggies for 5 minutes and add chicken.  Cook til heated through.  Set aside.

Make a roux with butter flour and cumin.  Slowly add veggie stock. Remove from heat and add sour cream.  Pour the sauce into the chicken and veggie mixture.

Steam the tortillas until soft.  Coat the bottom of the baking dish with enchilada sauce.  Fill each tortilla with a little bit of cheese and the chicken filling.  Roll up and place in the baking dish.  When the baking dish is full, pour the rest of the enchilada sauce over top and sprinkle cheese on top.

Bake for 25 minutes or until cheese is melted and pan is bubbling.