1 1/2lbchicken breastdiced or shredded. Use 1-2 pounds.
8flour tortillas8 inch each
2cupsMonterey Jack cheeseshredded
4ouncechopped green chilis
Preheat oven to 375 convection or 400 conventional.
Trim and dice about 1 1/2 pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion. You can use anywhere from 1 to 2 pounds of chicken.
Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with an instant read thermometer for 165. Only for the paranoid, it will also be cooked in the oven.)
Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.
Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.
In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.
Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis
Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.
Bake until golden brown and bubbling. About 20 minutes.
Use 1-2 pounds of chicken. It could be as little as 1 pound or as much as 2 pounds. Diced or shredded. Get you chicken where you can. Cook as directed or use precooked.
The tortillas will be much more flexible if warmed slightly in the microwave.
This is a bit bland so you can spice it up with some cayenne pepper or cu min.
I like the Monteray Jack cheese here but use what you want.