Sour Cream Enchiladas With More!

• 2 tablespoons extra virgin olive oil
• 1 lb chicken breast (strips or diced)
• 4 green onions, diced
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 12 teaspoon green chili powder
• 1 teaspoon seasoning salt
• 1 -2 cup zucchini, shredded (optional)
• 8 -10 tortillas
• 2 cups cheese, grated (monterey jack, mexican blend, etc)
• 14 cup butter or 14 cup margarine
• 14 cup flour
• 2 cups chicken broth
• 1 cup sour cream (lowfat works great)
• 1 (10 ounce) can Rotel tomatoes & chilies, drained (Mild)

1. Heat EVOO (olive oil) in heavy pan and cook chicken and next 6 ingredients down to (but not including) tortillas until chicken is no longer pink.
2. This is the filling.
3. Dice chicken into small pieces if it is not already diced.
4. Spray 13x9 baking dish with no-stick cooking spray.
5. Divide this filling between tortillas and add a small handful of cheese to each tortilla, rolling snugly and placing into pan.
6. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly.
7. Gradually whisk in chicken broth and bring to boiling, stirring gently but constantly.
8. Remove from heat.
9. Stir sour cream and drained Rotel (or green chilis) into sauce; pour this sauce evenly over enchiladas.
10. Top enchiladas with a light layer of cheese (3/4 - 1 cup) and bake at 400 for 20 minutes until cheese is melted across top and sauce near edges of dish is bubbly.
11. Serve with spanish rice, black beans, and/or a guacamole salad.
12. Ole!

extra virgin olive oil, chicken, green onions, garlic, cumin, green chili powder, salt, zucchini, tortillas, cheese, butter, flour, chicken broth, sour cream, tomatoes

Taken from www.food.com/recipe/sour-cream-enchiladas-with-more-417649 (may not work)