Hatch Chile Chicken Enchiladas

1. Heat oven to 375°F. Grease a 9x13 baking dish.
2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute, until it smells toasty.
3. Whisk in the broth a splash at a time so it stays smooth. Simmer 3–4 minutes until it thickens enough to coat a spoon.
4. Off the heat, stir in 1 cup of the chilis, the sour cream, garlic powder and cumin. Salt to taste. Don't let it boil after the sour cream goes in.
5. In a bowl, combine the chicken, the remaining ½ cup chilis, 1½ cups of the cheese, and ½ cup of the sauce.
6. Warm the tortillas 20 seconds in the microwave under a damp paper towel so they roll without cracking.
7. Spread ½ cup of sauce in the dish. Fill each tortilla with the chicken mixture, roll, and place in dish seam-side down.
8. Pour the remaining sauce over the top and scatter on the last 1½ cups of cheese.
9. Bake 20–25 minutes, until bubbling and browned at the edges. Rest 5 minutes before serving.

Notes

• Make it your way — mild chilis keep this family-friendly; use hot chilis, or split the difference, if your table likes heat.
• Make ahead — assemble through step 7, cover, and refrigerate up to a day; add 10 minutes to the bake time.
• Shop the season: use the Roasted Hatch Chilis (mild or hot) and Hatch Cheddar Cheese.