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Simply Sour Cream Enchiladas
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: http://www.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926
| 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.
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 400�° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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