See the Recipe Below
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| Photo Credit |
Ingredients:
1 lb chicken breast,
diced
1 medium onion,
chopped
1 tablespoon
vegetable oil
8 flour tortillas,
softened (8 inches each)
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
Directions:
In frypan, 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 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;
gradually whisk 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 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.
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