Chicken Enchiladas

[Roxy]

Chicken Enchiladas:

 

4 boneless skinless chicken breast halves

3 tablespoons cooking oil

3 cups shredded Pepper Jack Cheese

1/2 cup chopped onion

10 flour tortillas

 

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 (4oz) can chopped green chilies, drained

1/3 cup canned jalapenos, chopped

 

Rinse chicken and pat dry; cut into 1/2" cubes

Saute chicken in the olive oil in a skillet until brown; drain. Combine the chicken, cheese and onion in a bowl; mix well.

 

Spoon the chicken mixture onto the edge of each tortilla (about 1/3 cup); roll the tortilla tightly to enclose the filling. Place the enchiladas seam side down in a 9x13 baking dish.

 

Heat the butter in a saucepan until melted. Stir in the flour until blended. Add the chicken broth; mix well.

Cook until thickened, stirring constantly. Stir in the sour cream and chilies. Spoon the sauce over the enchiladas and spread chopped jalapenos evenly all over top.

 

Bake uncovered in a preheated 350 degree oven for 20-30 minutes until bubbly.