Simple Sour Cream Chicken Enchiladas

Ingredients 1 lb chicken breast, diced 1 medium onion, chopped 1 tablespoon vegetable oil 8 (8 inch) flour tortillas, softened 1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided 1⁄4 cup butter 1⁄4 cup flour

1 (15 ounce) can chicken broth 1 cup sour cream 1 (4 ounce) canchopped green chilies

DIRECTIONS In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9 x 13" baking dish.

The dish should be lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (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.