- 6
- 10 mins
- 30 mins
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Ingredients
- 1 lb chicken, boneless/skinless, diced
- 1 onion, chopped
- 1 tbsp vegetable oil
- 8-10 flour tortillas
- 1 1/2 cups Mexican cheese, shredded
- 1/4 cup butter
- 1/4 cup flour
- 15 oz chicken broth
- 1 cup sour cream
- 4 oz green chiles
Preparation
Step 1
In a medium skillet, cook chicken and onion in the vegetable oil until chicken is cooked through and onion is tender. *I added 1 tbsp homemade taco seasoning for added flavor at this step! (see recipe below)
Divide chicken evenly between tortillas.
Place 1-2 tbsp cheese on top of chicken in tortilla. Roll tortilla closed and place seam side down in a greased 9×13 baking dish.
In medium skillet, melt butter.
Add in flour to create a roux. Allow to cook about 2 minutes.
Slowly add in chicken broth and heat until bubbly and thickened.
Remove from heat and stir in sour cream and chiles. Pour sauce evenly over tortillas.
Sprinkle remaining cheese on top of sauce.
Bake in a preheated oven (400) for about 20 minutes, or until bubbly.