INGREDIENTS

  • 1 medium onion , chopped
  • 1 tablespoon olive oil
  • 2 cups cooked chicken, chopped
  • 2 cups sour cream , divided
  • 4 cups monterey jack cheese , shredded and divided
  • 12 (6inch) flour tortillas
  • 12 ounces diced green chilies , divided
  • 1 1/4 cups milk
  • 2 tablespoons all-purpose flour

DIRECTIONS

  1. Saute onion in hot oil over medium-
  2. high heat 5 minutes.
  3. Stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese.
  4. Stir in onion.
  5. Spoon chicken mixture evenly at one end of each tortilla, and roll up.
  6. Arrange, seam side down, in a lightly greased 13×9 baking dish.
  7. Whisk together 8 oz green chiles,
  8. milk, and flour in a saucepan over
  9. medium heat.
  10. Gradually add remaining cheese, stirring constantly, until cheese is melted.
  11. Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
  12. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly. Top with remaining green chiles.
  13. Serve.