Sour Cream Chicken Enchiladas

• butter or oil to saute
• 2 split chicken breasts
• 8 oz. Monterey Jack cheese
• 1 small onion
• 6 to 8 soft corn tortillas
• 1/4 stick butter
• 2 Tbsp. flour
• 1 c. chicken broth
• 1 small container sour cream
• 1 small can chopped green chilies
• picante sauce or tomatillo sauce

1. Saute chicken breasts in butter or oil until done.
2. Remove meat from bones, chop and set aside.
3. Chop together the cheese and onion in a food processor and mix with the chicken.
4. Fry the corn tortillas until soft and pliable.
5. Stuff tortillas with chicken mixture and roll them up.
6. Lay enchiladas in baking dish.
7. Make a roux with the butter and flour.
8. Add the chicken broth.
9. Boil until thickened.
10. Add the sour cream and chilies.
11. Heat until warm.
12. Pour sauce over enchiladas.
13. Bake at 350u0b0 for 20 to 30 minutes.
14. Serve with picante, tomatillo or other sauce of your choice.

butter, chicken breasts, cheese, onion, corn tortillas, butter, flour, chicken broth, sour cream, green chilies, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293257 (may not work)