SIMPLY SOUR CREAM CHICKEN ENCHILADAS

YOU’LL NEED:

1 lb chicken breast, diced
1 Med. onion, chopped
1 Tbsp. vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 C. grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 C. butter
1⁄4 C. flour
1 (15 Oz. ) can chicken broth
1 C. sour cream
1 (4 Oz. ) canchopped green chilies

HOW TO MAKE:

1-In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2-Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3-Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
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 and green chiles; 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 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Serves: 8

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