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!
|1||lb chicken breast, diced|
|1||medium onion, chopped|
|1||tablespoon vegetable oil|
|8||flour tortillas, softened (8 inches each)|
|1½||cups grated monterey jack cheese or 1½ cups Mexican blend cheese, divided|
|1||(15 ounce) can chicken broth|
|1||cup sour cream|
|1||(4 ounce) can chopped green chilies|
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.