Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 or 4 chicken breasts, boiled or baked (save broth); 3/4 c. chopped onions (I use green onions and yellow); 2 c. shredded cheese (Cheddar or Monterey Jack); 1 small can chopped green chilies; 1 c. sour cream; 2 c. chicken broth; 1/4 c. margarine; 1/4 c. flour; 8 to 10 flour or corn tortillas

9 ingredients

8 steps

Ingredients

3 or 4 chicken breasts, boiled or baked (save broth)
3/4 c. chopped onions (I use green onions and yellow)
2 c. shredded cheese (Cheddar or Monterey Jack)
1 small can chopped green chilies
1 c. sour cream
2 c. chicken broth
1/4 c. margarine
1/4 c. flour
8 to 10 flour or corn tortillas

Directions

1

In large bowl, mix 1 cup cheese, onions and chicken breasts (shredded).
2

Spoon 3 tablespoons mixture into tortillas and place seam side down into an oblong baking dish (spray dish with Pam or something similar).
3

In 2-quart saucepan, saute green chilies in 1/4 cup margarine (until simmering).
4

Stir in 1/4 cup flour until smooth.
5

Gradually stir in chicken broth; cook on medium-low heat until thickened.
6

Remove from heat and stir in sour cream.
7

Pour mixture over tortillas and bake at 425° for 20 minutes.
8

Sprinkle 1 cup remaining cheese over dish and bake 5 more minutes or until cheese is melted.