I found the end-all, be-all chicken enchilada recipe. I got it from Pinterest, which was pinned from the "Joyful Momma's Kitchen" blog, which was first pinned by Kathy Sellers (thanks, Kathy!). This is the recipe, Karon Woolet, that tastes like Tamale Inn's (in between Groesbeck and Mexia, Texas!)!
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
10 soft corn taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbs butter
3 Tbs flour
2 cups chicken broth
1 4-oz can diced green chiles
1 cup sour cream
Preheat oven to 350 degrees. Grease 9x13 pan.
Mix chicken and 1 cup cheese. Put some of this mixture into each tortilla, roll up, and place in pan. (I had to use toothpicks to keep them rolled until I added the sauce, then removed the toothpicks.)
In sauce pan, melt butter. Stir in flour and cook 1 minute. Add broth, then whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chiles. DO NOT BOIL (it will curdle the sour cream).
Pour over the enchiladas (remove toothpicks, if necessary!), and top with remaining cheese.
Bake 22 minutes and then under high broil for 3 mins to brown the cheese.