Chicken Sour Cream Enchiladas

By ezunich

Ingredients

• 1 medium onion, chopped
• 1 tbs olive oil
• 2 cups chopped cooked chicken
• 1 (16-ounce) carton sour cream divided
• 4 cups (16 ounces) shredded Monterey Jack cheese, divided
• 12 (6-inch) flour tortillas
• 3 (4.5-ounce) cans diced green chiles, divided
• 1 1/4 cups milk
• 2 tbs all-purpose flour

Details

Servings 6

Preparation

Step 1

Saute onion in hot oil over medium-high heat 5 minutes or until tender.

Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.

Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream ovcr sauce.

BAKE enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.