🔸1 1/2 lb chicken breast – diced or shredded. Use 1-2 pounds.
🔸1 onion – medium
🔸1 tablespoon vegetable oil
🔸8 flour tortillas – 8 inch each
🔸2 cups Monterey Jack cheese – shredded
🔸1/4 cup butter
🔸1/4 cup flour
🔸15 ounce chicken broth
🔸1 cup sour cream
🔸4 ounce chopped green chilis
👉Preheat oven to 375 convection or 400 conventional.
👉Trim and dice about 1 1/2 pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion. You can use anywhere from 1 to 2 pounds of chicken.
👉Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with an instant read thermometer for 165. Only for the paranoid, it will also be cooked in the oven.)
👉Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.
👉Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.
👉In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.
👉Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis
👉Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.
👉Bake until golden brown and bubbling. About 20 minutes.
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