Simple Sour Cream Chicken Enchiladas

By cwyorkiex3

Deb's Recipes's Note on Simple Sour Cream Chicken Enchilada's: Easy to assemble, deliciously creamy, and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!



Read more: http://www.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926#ixzz1XXc2hqgI

Ingredients

• 1 pound 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

Preparation

Step 1

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 9x13" baking dish that has been lightly sprayed with non-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.

Read more: http://www.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926#ixzz1XXcX1OPe