Cook the chicken till done and shred. (I used a crock pot. Put it on high and cooked it in extra chicken broth for 4 hours.)

Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.

Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.

Once finished rolling you can start the sauce. On low medium heat melt 6 tbs of butter - I used stick butter. Makes it easier measurement wise. Once melted add a tbs of flour - whisk and repeat steps till all 6 tbs of flour are wisked in. Wisk for about a minute. Up the temp to medium and add in 2 cups of chicken broth.

Whisk a bit. Then let sit till it bubbles and thickens. Take it off the burner.AND LET COOL FOR ABOUT 5 MINUTES! Then Add the 16 oz container of sour cream and your green chillies and peppers. Whisk till combined.

Pour mixture over your enchiladas and top with remaining shredded cheese.

Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.

Enjoy ^_^ (if u dont like chilies don't add or if you want to kick up the heat add some fire sauce to your plate)