WendyTx posted 01-17-99
Sour Cream Chicken Enchiladas
White Sauce:
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 (4 oz.) can green chilis diced
1 cup sour cream
Enchiladas:
6 chicken breast
1 onion chopped
1 large package shredded Montery Jack cheese
1 pkg. of flour tortillas
Boil chicken and shred into pieces, save 2 cups of chicken broth for white sauce.
Fill tortilla with chicken, cheese, and onion, roll and put into 9x11 pan. Make white sauce in sauce pan cook until
smooth and creamy, pour on top of rolled tortillas. Top with remaining cheese and bake at 425 for 20-25 minutes until bubbly.