10 flour tortillas
2 cups shredded Monterey Jack cheese
2 cups cook chicken. (used more)
1/2 onion chopped
3 TBS butter
3 TBS flour
1 can chicken broth
1 cup sour cream
1 can diced green chilies (7 oz)
Mix together 1 cup of the cheese, the chicken and the onion. Put some of this mixture into each of the tortillas, roll, and place seam down in a 9 x 13 casserole dish.
In a skillet, melt the butter. Stir in the flour and cook a minute. Add the chicken broth, whisking till smooth. Cook this over medium heat until it thickens and bubbles. Stir in the sour cream and green chilies. Pour over the top of the enchiladas. Top with the remaining cheese and bake at 425 degrees for 20-25 minutes.
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