Simply Sour Cream Chicken Enchiladas
These are as good or better than restaurant ones!!! I promise.
1 lb chicken breasts, diced
1 med onion, chopped
1 Tb veg oil
8 + (8 inch flour tortillas, softened) * I did some corn tortillas too softened in oil via fry pan & the corn were my fav, but the boys like flour best*
1 1/2 cups grated Monterey Jack cheese or Mexican blend, 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 chilis
Cook chicken & onion in oil over med-high. (I just used leftover whole chicken that I had cooked in the slow cooker so mine had white & dark meat. I sautee’d onion in oil & added to my already cooked chicken). Divide chicken & onion evenly btw the tortillas; add 1 1/2 Tb cheese to ea & roll. (I didn’t add the cheese here…just on top). Place in 9×13 baking dish sprayed with non-stick spray. Melt butter in a medium saucepan; stir in flour to make roux; stir & cook until bubbly; gradually whisk in broth then bring to boil, stirring frequently. Remove from heat; stir in sour cream & chilis; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese. Dish may be double -wrapped & frozen @ this point if you like. Bake @ 400 for 20 minutes.