This has quickly become one of our family favorites! My sweet cousin made this for us after my miscarriage and we fell in love with it! Of course, I quickly tracked down her recipe and made it again for our family. I had planned to take pictures of the prep process, but I get so engrossed in cooking that I completely forget! And because it is a favorite, once it comes out of the oven, it doesn’t last long, so no “done” pictures either.
1lb Chicken breast, diced
1 med onion chopped
6 wheat flour tortillas softened
1 1/2 cups cheese, shredded & divided (honestly, my family LOVES cheese and I don’t measure it!)
1/4 cup butter
1/4 cup flour
15 oz Chicken broth
1 cup sour cream
4oz can chopped green chiles
Cook chicken and onion together until done. Divide chicken evenly between tortillas. Add cheese to each and roll. Place tortillas seam down in a 9×13 pan. Melt butter and add flour to make a roux. Gradually wisk in broth then bring to a boil. Remove from heat and stir in sour cream & green chiles. Pour sauce evenly over enchiladas. Top with remaining cheese. (Freezer tip: at this point you can cover and freeze for later.) Bake at 400 degrees for 20 minutes or until the cheese is melted and sauce is bubbly.
So simple, so delicious!!!! (and not a bunch of junk in them!)