Sour Cream and Chicken Enchiladas

This recipe is DELICIOUS! I couldn't eat them fast enough but I thought that eating the whole dish by myself would be a bad idea... So I shared - but only with Brandon!

I have a few more facts to include with this recipe like prep and cook time, and serving size. So, the total time for this recipe is 45 minutes, 25 of prep and 20 minutes cooking time. This dish serves 8 people but I think that could vary depending on tortilla size and how fully you stuff them.

1 lb. chicken breast, diced

1 medium onion, chopped

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1/2 cups grated Monterey Jack Cheese or Mexican blend cheese, divided

1.4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can green chilies

1. In a fry pan, cook chicken and onion together in oil over med-high heat until chicken it just done.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and places 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 chilies; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point to cook and serve later) and bake at 400 for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

I hope you enjoy this dish but I must say that it should be used on a splurge only, I have the nutrition facts if you would like them just drop me an e-mail and I will send them to you. I am afraid that if I post them, no one will ever eat them and everyone should at least taste them just once!