Ingredients
1lb boneless skinless chicken breast (diced)
1 medium onion (diced)
1 tbsp olive oil
8 flour tortillas (8 inch size, I accidentally bough x-large)
2 cups of cheese (mexican blend or monterey jack)
1/4 cup of butter
1/4 cup of flour
1 can of reduced sodium chicken broth
1 cup of light sour cream
1 can of chopped green chilies
Preheat Oven to 400 degrees.
Begin by cooking chicken and onion in pan until chicken is just done. Then fill tortillas with chicken and onion mixture, divide evenly between all tortillas. Add between 1-2 tablespoons of cheese to each tortilla. Roll tortillas and place seam side down in a non-stick 9X13 pan (may also want to spray with cooking spray).
Next in a saucepan over medium-high heat melt butter. Stir in flour to make a roux, continue stirring and cooking until bubbly.
Next gradually add in chicken broth and bring to a boil, stirring continually.
Remove from heat and stir in sour cream and green chilies. Then pour sauce over rolled enchiladas. Top with remaining cheese. Bake for 20 minutes or until sauce is bubbling and cheese is melted.
Enjoy!!!
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