6 Chicken breastesses cooked, cooled, and shredded
8 large flour tortillas
1T. butter
3/4 chopped onion
1 4oz. can chopped green chiles
1/4 C. flour
1/4 tsp. salt
1/4 tsp. cumin
2 T. butter
2 1/2 C. chicken broth
1 C. sour cream, light or regular
2 C. grated monterey jack cheese
Saute the butter, onion and chilies with the 1 T butter. Add additional 2 T. butter, flour, salt, and cumin. Stir to make a thick paste and cook stirring constantly for 1-2 minutes on medium heat.
Add the chicken broth and bring to a boil to thicken, boil 1-2 min.
Remove from heat and stir in the sour cream and 1 C. grated cheese stir until smooth
Stir enough sauce into shredded chicken to moisten, spray 9x13 pan with PAM and spread small amount of sauce on the bottom. Fill tortillas with chicken mixture (i like to double the mixture recipe so the enchiladas are muuuuch more filled and filling) roll, and place seam side down. (it should be a nice tight fit for all 8)
Pour remaining sauce on top.
Sprinkle with remaining 1 C. cheese. cover with foil.
Bake at 350 for 35 minutes or until bubbly
remove foil and bake additional 5 min. so crispy on top.
sometimes we add more heat with additional cumin or mild mex. seasoning, or even back pepper
these can be made ahead and remove from fridge one hour in advance of baking time. enjoy!
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