Heavenly Sour Cream Chicken Enchiladas

I found this recipe on my niece’s Pinterest page via Facebook. I’m not set up on Pinterest yet, but would love to try it sometime – when I have oodles of hours to kill!
Since chicken enchiladas are a family favorite, I end up making them at least once a month. I had been making them with all the sauce inside and just cheese on top, but I’m sold on trying it the way this recipe suggests – and with homemade cream of chicken it is sooooo very good.
I made 12 of these so that each family member could have two if they wanted – they disappeared quickly! No leftovers!
See my tip at the bottom, in case you don’t have chicken broth or want to lower the fat content.
Do you have a favorite recipe you’ve discovered? Feel free to share it with me at angel@bmeagle.com, and please send a picture if possible. Thanks!

1 lb. chicken breast
1 medium onion, chopped
1 Tbsp. vegetable oil
8 flour tortillas
1 1/2 C. grated Colby-jack cheese or other
1/4 C. butter
1/4 C. flour
1 (15 oz.) can chicken broth
1 C. sour cream
1 (4 oz.) can chopped green chilies

In a skillet, add oil and cook chicken and chopped onion until chicken is just done.
Divide cooked chicken in equal portions between the 8 tortillas. Add 1-2 Tbsp. of cheese to each.
Lightly spray a 9x13-inch baking dish with oil then roll enchiladas and place seam side down.
Melt butter in a medium saucepan and stir in flour to make a roux. Whisk over medium heat continually until bubbly. Gradually add chicken broth, then bring to a boil, still whisking.
Remove from heat and stir in sour cream and green chilies. Pour sauce evenly over enchiladas then top with remaining cheese. Cover and bake at 400 F for 20 minutes.

Angel’s Tips: When I made these last week, I didn’t have any chicken broth in the pantry, so I cooked my chicken with 2 C. water and 1-2 tsp. chicken bouillon, simmering for 25-30 minutes with the lid on.
Since my two youngest don’t care for spice or sight of little green chilies, I poured 1/2 of the creamy sauce over enchiladas on one side of the pan, added the green chilies and poured it over the other half.
To lower the fat content, omit butter and use 2 Tbsp. cornstarch, instead of flour, mixed with a 1/4 C. cold water, also use light or fat-free sour cream and less cheese.