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Creamy Chicken and Cheese Enchilladas

List of Ingredients




4 boneless skinless chicken breast halves
3 tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained

TO PREPARE:

* Rinse the chicken and pat dry; cut into thin slices.
* Saute the chicken in the olive oil in a skillet until brown;
drain. Combine the chicken, cheese and onion in a bowl; mix
well.
* Spoon the chicken mixture onto the center of each tortilla;
roll the tortilla to enclose the filling. Place the enchiladas
seam side down in a 9x13-inch baking dish.
* Heat the butter in a saucepan until melted. Stir in the
flour until blended. Add the chicken broth; mix well.
* Cook until thickened, stirring constantly. Stir in the sour
cream and chiles. Spoon the sauce over the enchiladas.
* Bake at 350 degrees for 20 minutes or until bubbly.


Recipe