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1 lb chicken breast, diced ( easier to dice or shred after cooking )
1 medium onion, chopped 
1 Tbsp vegetable oil
8 flour tortillas, softened
1 1/2 c monterey jack cheese
1/4 c butter
1/4 c flour
1 can(s) chicken broth
8 oz sour cream
4 oz green chiles, chopped

In skillet, cook chicken and onion together in oil over medium heat until chicken is done.

Add cooked chicken and 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with non-stick cooking spray

Melt butter in a medium saucepan, stir in flour to make a roux. Stir and cook until bubbly. Gradually wisk in chicken broth and bring to a boil, stiring frequently.

Remove from heat.
Stir in sour cream and green chiles. Pour sauce evenly over enchiladas.

Top with remaining cheese and bake at 375* for 20 minutes or until cheese is melted and all is bubbly .

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