Enchiladas Simply Sour Cream Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This came from the Plain web site 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) can chicken broth |
1 cup sour cream |
1 (4 ounce) can chopped green chilies |
Directions:
1. 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 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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