Simply Sour Cream Chicken Enchiladas

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Ingredients:

• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 flour tortillas, softened (8 inches each)
• 1 1/2 cups grated monterey jack cheese or 1 1/2cups 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 chopped green chilies

• 
  

• Directions:

  1. 1
     In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. 2
     Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. 3
     Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  4. 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. 5
     Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. 6
     Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.