10 (8 inch) flour tortillas
1 small onion, diced
2 cloves garlic, minced
1 lb chicken, cubed
1 Tbsp oil
2 cups shredded Monterrey Jack cheese or Colby Jack blend
1/4 cup butter
1/4 cup flour
1 (15oz) can chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 13"x 9" pan.
Heat oil in a skillet, then add chicken, garlic, and onion and cook until no longer pink in the center. Shred chicken. Mix with one cup cheese. Place chicken mixture on tortillas, then place in pan. In a sauce pan, melt the butter. Stir in flour and cook for 1 minute. Add chicken broth and whisk until smooth. Heat over medium heat until bubbly and thick. Stir in sour cream and chilies. Do not bring to a boil. Season with salt and pepper to taste. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes until golden and bubbly.
Oh. My. Word. These were delicious!!! I love that they call for flour tortillas, which I like much better than corn tortillas. The recipe itself is quite simple and quick to prepare. I'll be making these again soon!
Thanks for stopping by and God bless.
If it is possible, as much as depends on you,
live peaceably with all men.
This post is linked to Plucky's Second Thought, Too Much Time, Life With Lorelai,
and Simple Nature Décor.