Chicken Enchiladas

When the oldest of my children moved back in she brought with her a booklet of recipes from her kitchen. So this is Jen's recipe for chicken enchiladas. One of the good things about the recipe is that you can either use up left over chicken or start with fresh cooked chicken. Either way it is a really tasty dish that is inexpensive and pretty simple to make.

It's a great dinner meal, a good addition to a Mexican themed dinner buffet table or one you could bring to a potluck supper.
You will need a deep skillet and an oven proof baking dish (9 x 13).

• 10 flour tortillas - burrito size
• 3 cups cooked chicken - shredded
• 2 cups shredded cheddar cheese
• 2 cups chicken broth - warmed
• 1 - 8 oz. container sour cream
• 1/2 cup onion - chopped
• 4 tbsp. butter
• 1/4 cup flour
• 4 oz. can chopped green chilies
• 1 tsp. chili powder
• 1/2 tsp. onion powder
• 1/2 tsp.granulated garlic
• salt and pepper to taste
• cayenne pepper to taste
• non-stick cooking spray

In a deep skillet over medium heat melt the butter and add in the onion and saute until the onion has softened. Stir in the flour and cook for a few minutes, stirring until the raw flour taste cooks out.
Whisk in the warmed chicken broth until well blended. Remove from the heat.
Then, whisk in the sour cream until well incorporated.
In a large bowl combine the chicken, 1 cup of the shredded cheese, the green chilies and the chili powder along with the onion powder, granulated garlic, cayenne pepper and salt and black pepper. Combine all of this mixture with 1 1/2 cups of the sauce.
Fill the tortillas with some of the mixture and roll up. Place them in a glass baking dish that has been sprayed with a non-stick cooking spray, seam side down.
Spoon the remaining sauce over the tortillas and sprinkle the last of the shredded cheddar over the top. Cover with aluminum foil.
Bake in a preheated 350 degree oven, covered for approximately 25 minutes.
Remove the foil and continue baking for 10-15 minutes uncovered until the cheese is melted.