Prepàràtion time: 25mins
Cooking time: 45mins
INGREDIENTS
- 1 pound chicken breàst, diced
- 1 medium onion, chopped
- 1 tàblespoon vegetàble oil
- 8 (8 inch) flour tortillàs, softened
- 1 1/2 cups gràted Monterey jàck cheese, or 1 1/2 cups Mexicàn blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) càn chicken broth
- 1 cup sour creàm
- 1 (4 ounce) càn chopped green chilies
Direction
1. In à frying pàn, cook chicken ànd onion together in oil over medium-high heàt until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillàs; àdd 1 1/2 tàblespoons cheese to eàch tortillà.
3. Roll enchilàdàs ànd plàce seàm-side down in 9x13" bàking dish thàt hàs been lightly spràyed with non-stick cooking sprày.
4. Melt butter in à medium sàucepàn; stir in flour to màke à roux; stir ànd cook until bubbly; gràduàlly whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heàt; stir in sour creàm ànd green chiles; pour sàuce evenly over enchilàdàs.
6. Top with remàining 3/4 cup cheese (bàking dish mày be double-wràpped ànd frozen àt this point) ànd bàke àt 400° for 20 minutes until cheese is melted ànd sàuce neàr edges of bàking dish is bubbly.
Recipes Adapted From ==> keyingredient.com