Sour Cream EnchiladasIngredients: 1 lb of chicken, cubed, 1 med onion (chopped), 1 T vegetable oil, 8 flour tortillas, 1 1/2 c. grated Monterrey Jack Cheese, 1/4 c. butter, 1/4 c. flour, 15 oz chicken broth, 1 c. sour cream, 4 oz chopped green chilies
Instructions: Cook chicken and onions in oil over medium heat until chicken is cooked through. Place chicken in 8 tortillas and add 1 1/2 T of cheese to each enchilada. Roll and place them seam side down in 9x13 inch pan that you lightly spray with cooking spray. Melt butter in saucepan, stir in flour and cook until bubbly. Slowly whisk in chicken broth and bring to a boil, stirring constantly. Remove from heat and add the green chilies and sour cream. Pour over the enchiladas. Top with 3/4 c. cheese. Bake at 400 for 20 minutes until the cheese is bubbly.
*You can wrap your pan and freeze these before baking at a later date.