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Sour Cream Enchiladas1 lb chicken breasts, diced
1 medium onions, chopped 1 tablespoon vegetable oil 8 flour tortillas, softened (8 inches each) 1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided 1/4 cup butter 1/4 cup flour 1 (15 oz) can chicken broth 1 cup sour cream 1 (4 oz) can chopped green chilies In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter ina medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whish in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 degrees F. for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. **Special Quilter's Note: If you are especially involved in a quilt project and want to "cheat" you can skip cooking the chicken breasts and open up two 13 oz cans of chicken breast meat. Shred the canned chicken meat with a fork and use it in the recipe, pretending like you home-cooked the meat and worked hard making this recipe from "scratch". No one will know the difference but you.** |