Now, what could be better than that? ^_^
Green Enchiladas
1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated jack or 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
*In a large frying pan, cook chicken and onion together in oil 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 greased baking dish.
*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. Do not burn or allow to stick.
*Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
*Top with remaining cheese and bake at 400 degrees until hot and bubbly.
