Sour Cream Enchiladas

Ingredients:

2-3 boneless, skinless chicken breasts (boiled & shredded)

1 doz. corn tortillas

1/2 cup cooking oil

2 cups shredded Monterrey Jack Cheese

1/4 cup butter

3/4 cup finely chopped onion

1/4 cup all purpose flour

2 cup chicken broth

1 cup sour cream

1 (4oz) can diced green chilis

Directions:

In large bowl, combine cheese, onion, & chicken. Fry tortillas in skillet, one at a time, in hot oil for 15 seconds each side (place cooked tortillas on paper towels or paper sack to drain off grease). Spoon mixture into tortillas, roll up and place seam side down in 9x13 baking dish. In saucepan, melt butter & blend flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilis. Cook on low until heated through, stirring frequently (DO NOT BOIL). Pour sauce over tortillas and bake at 425 F for 20-25 minutes. Serve with spanish rice & refried beans.