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Ingredients

Filling

• 1 lb. cooked chicken
• 1/2 onion chopped
• 1 cup Mexican blend shredded cheese
• 1/2 teaspoon cumin
• 1/4 teaspoon salt

Sauce

• 3 tablespoons of butter
• 3 tablespoon of flour
• 2 cups of chicken stock
• 1 cup of sour cream
• 1 (4 oz.) can green chiles

Other

• 8 flour tortillas
• 1 cup of Mexican blend shredded cheese for the top

Instructions

1. Season chicken with salt and pepper and bake in the oven at 350 for 1 hour. Your chicken might take less time since I used thick chicken breasts. Make sure your chicken has an internal temperature of 165 degrees before taking it out of the oven.
2. Once cooked, shred the chicken and put into bowl. Set aside.
3. Chop onion and brown in 2 tablespoons of oil in a pan.
4. Mix cooked onions with shredded chicken.
5. Add the cup of Mexican blend cheese, 1/2 teaspoon of cumin, and 1/4 teaspoon of salt to the chicken filling. Set aside.
6. Melt 3 tablespoons of butter in a pan for the sauce.
7. When the butter is melted, pull the pan off of the heat and add 3 tablespoons of flour. Whisk the flour in to make a paste.
8. Put the pan back on the heat and add 2 cups of chicken broth, cooking on medium heat until thick and bubbling.
9. Pull the pan off heat and add the 1 cup of sour cream and add 4 oz. can green chiles.
10. Pour a shallow layer of sauce on the bottom of your baking dish.
11. Fill the tortillas with the filling. Roll each one and place them seam-side down in 9x13 pan.
12. Pour remaining sauce over the enchiladas.
13. Top with 1 cup cheese.
14. Cover enchiladas with foil and bake in a 350 degree oven for 20-25 minutes.
15. Uncover and broil for 3 more minutes to brown the cheese.

Adapted from Raining Hot Coupons.

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