Ingredients:
2 Tbsp. butter
2 Tbsp. flour
1 1/2 cups chicken stock
1 cup Hatch Chile Verde
3/4 cup sour cream
2 cups Monterey Jack cheese
1 lb. shrimp, peeled and deveined
2 Tbsp. canola oil
1/2 medium yellow onion, diced
4 clove garlic, minced
12 flour tortillas

Directions:
Preheat oven to 375 degrees F and spray a 9×13 baking dish with cooking spray.
To make the sauce, melt butter in a large saucepan over medium heat.
Whisk in flour and cook 1-2 minutes, until roux just begins to brown.
Add stock gradually, whisking briskly to avoid any lumps and cook about 4 minutes.
Once sauce is thickened, add sour cream, 1 cup of cheese and green chile and stir to combine. Season with salt, pepper and set aside.
To make the enchilada filling, heat 1 tablespoon of canola oil in a large saucepan over medium-high heat.
Season shrimp with salt and pepper, add to pan and cook about 1 minute per side, until just opaque. Set aside.
To the same pan, add remaining oil and onion. Cook 2 minutes, until translucent and add garlic. Cook another minute, until fragrant, but not browned.
Add shrimp back to the pan with 2 tablespoons of the green chile sauce.
To assemble, lay tortillas on a flat surface and spoon the shrimp mixture in the center.
Sprinkle a bit of the remaining cheese, roll up and place seam side down in the baking dish.
Repeat with remaining tortillas and top with remaining sauce and cheese.
Cover with foil and bake 15-20 minutes, until enchiladas are hot and bubbling.

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