Sour Cream Chicken Enchiladas

Ingredients:

• 1 pound chicken breast diced
• 1 tablespoon olive oil
• 1 onion chopped
• 8 (8 inch) flour tortillas softened
• 1 1/2 cups grated Monterey jack cheese
• 1/3 cup flour
• 1/3 cup butter
• 1 cup sour cream
• 1 (15 ounce) can chicken broth
• 1 (4 ounce) can chopped green chilies

Instructions:

1. In a skillet, heat the olive oil over medium high heat. Add the chicken and onion together and cook until chicken is just done.
2. Divide the cooked chicken evenly between 8 tortillas. Then divide 1 ½ tablespoons Monterey jack cheese evenly between 8 tortillas.
3. Spray the 9*13” inch baking dish with non-stick cooking spray. Roll the enchiladas and place them seam-side down in the baking dish.
4. In s medium saucepan, melt the butter. Then stir in the flour to make a roux. Stir and cook until bubbly.
5. Then gradually whisk in the chicken broth. Bring to a boil, stirring frequently. Remove from the heat and stir in the sour cream and the green chilies.
6. Pour the sauce evenly over the enchiladas and top with the remaining cheese. Place in the oven and bake at 400 F for 20 minutes until cheese is melted and the sauce is bubbly.