Simply Sour Cream Chicken Enchiladas

I was really looking forward to trying this recipe. It turned out wonderfully. And I was on the ball tonight taking pics as I went with the steps. This recipe is from one of the moms on my moms' site.



Ingredients:
1 lb chicken breast, diced
1/2 medium onion, chopped (I used whole and thought it was too much)
1 tbsp olive oil
8 flour tortillas
1-1/2 cup shredded cheese (I used colby jack)
1/4 cup butter
1/4 cup flour
1 (15 oz) can chicken broth
1 cup sour cream
1 (4 oz) can chopped green chiles
half packet taco seasoning
1 tsp crushed red pepper flakes


Directions:
Preheat oven to 400*. Cut up onions and chicken and cook in oil on medium-high heat until done.

Scoop the cooked chicken and onions into the 8 tortillas. Add cheese to each tortilla and roll up.
Lay seam down in a 9 x 13 baking dish sprayed with non-stick cooking spray.
Melt butter is pan (I just used the one I used for the chicken and onions).

Stir in flour to make a roux. Stir and cook until bubbly. Whisk in the chicken broth and bring to a boil stirring frequently.

Add in half a packet of taco seasoning and crushed red pepper.

Remove from heat and mix in the sour cream and chiles.

Pour evenly over the enchiladas and top with cheese.

(You could double wrap and freeze baking dish at this point).

Bake 400* for 20 minutes until cheese is melted and sauce is bubbly.

Uncle Bens was on sale this week PLUS I had a coupon so I served the spanish style rice with the echiladas.