Sour Cream Chicken Enchiladas
1 lb chicken breast, diced
1 onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inch size)
1 1/2 cups grated Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken brother
1 cup sour cream
1 (4 ounce) can chopped green chilies
1. In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
3. Roll enchiladas and place seam-side down in greased 9X13" baking dish.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken brother then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chills; pour sauce evenly over enchiladas.