Ingredients:

• 4 tablespoons butter
• 4 1/2 tablespoons flour
• 2 1/2 cups chicken stock
• 1 (4 oz) can chopped green chiles
• 1 tablespoon chili powder
• 1-2 tablespoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 chicken breasts, boneless and skinless pounded down to 1/2″ thickness
• 1 1/2 cups sour cream
• 12 flour or corn tortillas, cut into bite size pieces
• 2 cups cheddar cheese, shredded

Directions:

1. In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened– about 5 minutes.
2. Stir chili powder, cumin, salt, black pepper, and  green chiles into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
3. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to cut into bite-sized pieces.
4. Stir sour cream into the sauce and return chicken to the pan along with the tortillas. Stir until combined and top with grated cheese. Cover pan and cook for 4-8 minutes until bubbly and the cheese is melted.