SIMPLY SOUR CREAM CHICKEN ENCHILADAS~

READY IN: 45mins

SERVES: 8

INGREDIENTS:

1 lb chicken breast, diced

1 medium onion, minced

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1⁄2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1⁄4 cup butter

1⁄4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

DIRECTIONS

In a frying pan, cook chicken and onion together in oil over medium-high 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 a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.

Pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Photo by alenafoodphoto 

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