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Simply Sour Cream Chicken Enchiladas

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Ingredients

    • 1 lb chicken breast, diced
    • 1 medium onion, chopped
    • 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) cans chicken broth
    • 1 cup sour cream
    • 1 (4 ounce) cans chopped green chilies

Directions

  1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  4. 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.
  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 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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