Sour Cream Chicken Enchiladas

• 1 package boneless skinless chicken breast
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 12 cup butter
• 12 cup flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1 pint sour cream
• 1 package corn tortilla
• 1 jar picante sauce
• 1 onion, chopped
• monterey jack cheese, shredded

1. Saute chicken breasts in half a stick of butter, 1 tsp cumin and 1 tsp of chili powder.
2. When cooked, let cool& chop into small pieces.
3. Combine flour and rest of butter.
4. Cook over medium heat for 2 minutes.
5. Stir in chicken btoth& half& half.
6. Add rest of cumin& chili powder.
7. Turn up heat& stir until thick& bubbly.
8. Remove from heat& add sour cream.
9. Assemble enchiladas: Place some chicken, chopped onion& 1 Tbsp or more of Picante sauce in tortilla& roll up.
10. Top with sauce& sprinkle with cheese.
11. Bake uncovered at 350 for 30 minutes.

chicken breast, cumin, chili powder, butter, flour, chicken broth, sour cream, corn tortilla, picante sauce, onion, cheese

Taken from www.food.com/recipe/sour-cream-chicken-enchiladas-74713 (may not work)