Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Makes 8 yummy enchiladas
Ingredients:

1 Tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, diced {I found this to be about 2 medium sized breasts}
1/2 white onion, chopped
Salt and pepper to taste
8 {8 in} flour tortillas
1 & 1/2 cups monterey cheddar cheese, divided
1/4 cup butter, salted
1/4 cup all-purpose flour
1 {14.5 oz.} can chicken broth
1 cup sour cream
1 {4.5 oz.} can chopped green chiles

Directions:

1. Preheat oven to 400°F.
2. In a large skillet, heat oil on medium-low heat. {How long do you heat it? Here's a fun trick - Use a wooden spoon and dip the handle in the oil periodically. As soon as bubbles begin to form around it, that's when you know it's hot enough.}
3. Add the chicken, onion, salt, and pepper and cover, stirring occasionally; cook until chicken is no longer pink inside.
4. Distribute the chicken evenly between the 8 tortillas and top each one off with 1 & 1/2 Tbsp. of cheese.
5. Roll tightly and place, seam side down, in a greased 9x13 inch baking dish.
6. Meanwhile, melt butter in a medium saucepan.
7. Add flour and stir until mixture begins to bubble.
8. Add chicken broth slowly and bring to a boil.
9. Remove from heat and add sour cream and chiles.
10. Pour your sauce evenly over the enchiladas and top with remaining 3/4 cup cheese. {Or more...no judgements here.}
11. Bake uncovered for 17-20 minutes. 
12. Use any additional toppings you might like - sour cream, green onions, etc.