Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Ingredients:
1 lb chicken breast, diced (or a rotisserie chicken shredded)
1 medium onion, chopped
1 Tbsp vegetable oil
8 flour tortillas, softened
1 1/2 cup grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 oz) can chicken broth
1 cup sour cream
1 (4 oz) can chopped green chilies

Directions:
1. In frypan, cook chicken and onions in oil over medium heat until chicken is just done (if rotisserie, you can just cook the onions)

2. Divide cooked chicken and onions between 8 tortillas; add 1 1/2 Tbsp of cheese to each tortilla

3. Roll enchiladas and place them seam side down in 9x13 pan that has been sprayed with cooking spray

4. Melt butter in medium sauce pan, 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 400 for 20 min until cheese is melted and sauce near edge of baking dish is bubbly.

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