4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat. Stir in sour cream, green chilies, and Verde sauce; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double wrapped and frozen at this point) and bake at 400 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.