2 chicken breasts
10 flour tortillas
2 cups shredded Monterey Jack cheese
3/4 cup onion, chopped (I usually skip this one b/c Chris and I don't like onions)
1/4 cup light butte
2 tbsp flour
2 cups chicken broth
1 cup light sour cream
1 4 1/2 oz can chopped green chiles
Preheat oven to 375.
Cover chicken breasts in a pot of water. Boil until completely cooked, about 20 munutes. Cool and chop. Set aside.
Place a small amount of chicken, cheese, onion, and chileies in each tortilla. Roll and place side by side in a casserole dish, seam down. Repeat until tortillas are gone.
In medium skillet, melt butter. Blend in flour, stirring until smooth. Add broth, cook until thickened. DO NOT BOIL! Stir in sour cream and any remaining chicken mixture. Pour over tortillas. Top with additonal cheese if desired.
Bake @ 375 for 15-20 minutes or until hot.
posted by Kristin Crowder
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