Homemade Sour Cream Enchiladas (Print Version)

# Ingredients:

→ Filling

01 - 1 lb chicken, boneless/skinless, diced
02 - 1 onion, chopped
03 - 1 tablespoon vegetable oil
04 - 1 tablespoon homemade taco seasoning (optional)
05 - 8-10 flour tortillas
06 - 1 1/2 cups Mexican cheese, shredded

→ Sauce

07 - 1/4 cup butter
08 - 1/4 cup flour
09 - 15 oz chicken broth
10 - 1 cup sour cream
11 - 4 oz green chiles

# Instructions:

01 - In a medium skillet, cook chicken and onion in vegetable oil until chicken is cooked through and onion is tender. Add taco seasoning (optional).
02 - Divide chicken evenly between tortillas. Place 1-2 tablespoons of cheese on top of chicken in each tortilla.
03 - Roll tortillas closed and place seam side down in a greased 9x13 inch baking dish.
04 - In a medium skillet, melt butter. Add flour to create a roux. Cook for about 2 minutes.
05 - Slowly add chicken broth and heat until bubbly and thickened.
06 - Remove from heat and stir in sour cream and chiles. Pour sauce evenly over tortillas.
07 - Sprinkle remaining cheese on top of sauce. Bake in a preheated oven (400°F) for about 20 minutes, or until bubbly.