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| I make Mexican Rice to go with it. | |||||
| Ingredients: | |||||
| 1 lb | diced chicken breast | ||||
| 1 | onion, chopped | ||||
| 1 tbsp | vegetable oil | ||||
| 8 | flour tortillas | ||||
| 1 1/2 cup | shredded cheese | ||||
| 1/4 cup | butter | ||||
| 1/4 cup | flour | ||||
| 1 can | chicken broth | ||||
| 1 cup | sour cream | ||||
| diced jalepeno | |||||
| Directions: | |||||
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In frypan, cook onion and chicken together in the oil until chicken is just done
Divide chicken evenly between tortillas and add cheese to each one Grease 9x13 dish Roll enchiladas tight and place side by side in 9x13 dish Melt butter in saucepan Stir in flour and cook until bubbly Slowly wisk in chicken broth and bring to a boil Remove from heat and stir in sour cream and desired amount of jalepenos Pour over enchiladas and top with shredded cheese Bake at 400 degrees of 20 minutes |
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