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Instructions |
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Rinse the chicken, pat dry. Cut into slices. Saute chicken in the olive
oil until golden brown; drain. Combine the chicken, cheese and onion
in a bowl. Mix.
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Spoon the chicken mixture onto the center of each tortilla; roll the
tortilla to enclose the filling. Place enchiladas seam side down in a
non-greased 9x13 baking dish.
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Heat butter in saucepan until melted. Stir in the flour until blended.
Add chicken broth; mix well. Cook until thickened, stirring constantly.
Stir in sour cream and chiles. Spoon sauce over the enchiladas.
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Bake at 350 degrees for 20 minutes or until bubbly.
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Originally Submitted
1/2/2017
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