Simply Sour Cream Chicken Enchiladas

Step 1

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Step 2

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Step 3

Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Step 4

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Step 5

Remove from heat; stir in sour cream and green chilies.

Step 6

Pour sauce evenly over enchiladas.

Step 7

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.