Sauté 1 small diced onion in olive oil. Melt 3 Tbsp butter, add 3 Tbsp flour and cook roux over medium heat a few minutes. Add 2 c quality chicken stock, whisking until smooth. Season with no salt seasoning. Add 1 1 /2 c sour cream and 1 4 oz can green chilis. Warm through but not boil.
Shred 2 c cooked chicken and grate 2 c jalapeno Havarti cheese. Cut 1 package corn tortillas in quarters. Layer in a 9 x 13” pan: chicken, cheese, sauce, more cheese. Bake at 350° until cheese is melted and enchiladas are warmed through.
– Bonnie Kavanaugh, The Pond Country Market, 6231 Barnhartvale Rd, Kamloops, 250-573-3622, www.thepondcountrymarket.ca. SO good!!