30 DBJ: Day Twenty One

A recipe

These are a hit in the Burns' home:

Simply Sour Cream Chicken Enchiladas

from http://www.food.com/

Ingredients:

Servings:  8

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 Mexican blend cheese, divided

   1/4 cup butter

1/4 cup flour

1 (15 oz) can chickem broth 

1 cup sour cream

1 (4 oz) can chopped green chilies

Directions:

Prep Time: 25 mins

Total Time: 45 mins

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9X13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. 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.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

When I make this, I use HEB's fully cooked shredded chicken. It saves some time and tastes GREAT!