1. In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 3. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 4. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. 5. Remove from heat; stir in sour cream and green chilies. 6. Pour sauce evenly over enchiladas. 7. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
