1 pound boneless, skinless chicken breast, diced
3/4 cup chopped sweet onions
1 tablespoon olive oil
8 (8-inch) flour tortillas, softened
1 1⁄2 cups grated Monterey jack cheese
or Mexican blend
1⁄4 cup butter
1⁄4 cup all-purpose flour
15-ounces chicken broth
1 cup sour cream
4-ounces chopped green chilies, drained
In a heavy skillet, cook diced chicken and onion in oil over medium-high heat until chicken is just done. Divide the cooked chicken evenly between the tortillas and add 1 1/2 tablespoons cheese to each tortilla. (There be extra cheese to use for top right before baking.) Roll enchiladas and place seam-side down in 9" x 13" baking dish that has been lightly sprayed with vegetable cooking spray. Melt butter in a medium saucepan. Whisk in flour. Stir and stir, cooking until bubbly. Gradually whisk in chicken broth and bring to a boil-stir and stir. Remove from heat. Stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with remaining cheese. (The baking dish may be double-wrapped and frozen at this point.) Bake at 400 degrees for 20 minutes or until the cheese is melted and sauce near the edges is bubbly.
I like to sprinkle a few sprigs of fresh cilantro and even some freshly chopped tomatoes on top, right before serving.
This recipe is shared March 9-13, 2015
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
