- 1 lb chicken breasts, diced
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 8 (8-inch) flour tortillas, softened
- 1 1/2 cups grated monterey jack cheese or mexican
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 oz) can chicken broth
- 1 cup sour cream
- 1 (4oz) can chopped green chiles
Directions:
- In frypan, cook chicken and onion together in olive oil over medium heat until chicken is just done.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam side down in 9"x13" baking dish that has been lightly sprayed with non-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whick in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (baking dish maybe 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.
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