Sandra'S Chicken Enchiladas

• 1 c. cooked, diced chicken
• 1/2 c. oil
• 3/4 c. chopped onion
• 1/4 c. flour
• 1 c. sour cream
• 12 corn tortillas
• 2 (8 oz.) pkg. Monterey Jack shredded cheese
• 1/4 c. butter
• 2 c. chicken broth
• 1 (4 oz.) can green chilies

1. In small frying pan, place oil.
2. Heat, dip
3. and remove tortillas to soften, one at a time.
4. Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 2 tablespoons onion on each tortilla shell.
5. Roll up and place, seam side down.
6. In saucepan, melt butter and flour; blend well. Slowly add broth and cook, stirring until thickened.
7. Stir in sour cream and green chilies.
8. Heat through.
9. Pour over prepared tortillas in baking pan. Bake 30 minutes at 350u0b0.
10. Remove and sprinkle remaining cheese on top. Bake 5 minutes more.
11. (This recipe can easily be doubled.)

chicken, oil, onion, flour, sour cream, corn tortillas, shredded cheese, butter, chicken broth, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676443 (may not work)