Green Chile Chicken Enchiladas with Sour Cream Recipe!
An easy to make yummy winter dish!
1 lb chicken breast diced
4 to 6 ounces chopped Green Chile
1 cup sour cream
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
1⁄4 cup butter
1⁄4 cup flour
15 ounces chicken broth
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas and add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in a 9″ by 13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan. Stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat then stir in the sour cream and Green Chile. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbling. Please to enjoy!