2-3 chicken breasts, cut in bite-sized pieces, to equal about 2 cups
2 1/2-3 cups grated cheese (Monterey Jack or pre-grated Mexican combination)
1/2 c. finely chopped red onion
1 12 oz. pkg 7" flour tortillas (10 tortillas)
2 tbls. butter
2 tbls. flour
2 c. chicken broth
1 1/2 c. sour cream
3 4 oz. cans diced green chilies
1/2 c. sliced green onions
Salt, pepper, garlic powder
Season chicken well with salt, pepper, and garlic powder to taste and cook in a non-stick frying pan until no longer pink. Set aside until cool, then mix in a bowl with 1 1/2 cups of the cheese, 1 can of the chilies, and the red onion. Place 1/3 cup of mixture into each tortillas and roll up tightly. Arrange the filled tortillas, seam side down, in a 13 x 9 baking dish and set aside.
Melt butter in a heavy 2 quart saucepan over low heat. Sprinkle in flour and stir constantly for a full 5 minutes. Add broth, continuing to stir. Increase heat to medium and stir about every 3 minutes, until mixture begins to bubble and thicken. Remove from heat and fold in remaining 2 cans of chilies and the sour cream. Pour sauce over the rolled tortillas in baking dish and bake uncovered in a 350 degree oven for 20-30 minutes, until sauce is bubbly. Sprinkle with remaining cheese and green onions and bake about 15 minutes longer, until cheese melts. Serve with rice and refried beans if desired. Makes 4 to 6 servings.
This is my mom's recipe, cut out of a newspaper years ago, which I adapted (more chilies and cheese!) and served for Molly's graduation luncheon. She often uses the meat from a precooked Costco chicken. The recipe is easily doubled, and the enchiladas taste even better reheated the next day.