Sour Cream Chicken Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olives or 2 tablespoons canola oil
• 1 cup finely chopped onion
• 3 cups cooked chicken, shredded
• 1/2 teaspoon salt
• 2 cups shredded monterey jack cheese
• 12 corn tortillas
• 1/2 cup shortening, oil (optional) or 1/2 cup lard (optional)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups sour cream
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons chopped cilantro

Recipe

• 1 preheat oven to 375. grease a 9x13-inch baking pan.
• 2 saute onions in oil until just beginning to soften. add shredded chicken, salt and mix to combine. remove from heat and let cool.
• 3 add cheese and toss. set aside.
• 4 soften the corn tortillas. the best way to do this is to lightly fry them for a few seconds in a hot skillet. drain on a paper towel. you can also try wrapping them tightly in aluminum foil in the oven or wrapping them tightly in plastic wrap in the microwave.
• 5 add the chicken mixture to each of 12 tortillas, rolling them and placing them seem-side down in the baking dish.
• 6 to create the sauce, melt the butter in a saucepan over medium heat. add the flour and stir vigorously for a minute or so.
• 7 whisk in chicken broth and cook until it thickens and bubbles.
• 8 remove from heat and add sour cream and green chilies. mix well.
• 9 heat thoroughly, without letting it boil.
• 10 pour the sauce over the tortillas.
• 11 bake for 30 minutes.
• 12 garnish with cilantro and serve.