Simply Sour Cream Chicken Enchiladas 2020

Prepared IN: 45mins 
SERVES: 8 
UNITS: US 

Ingredients:

*1  lb chicken bosom, diced
*1  medium onion, minced
*1  tablespoon vegetable oil
*8  (8 inch) flour tortillas, relaxed
*1 1⁄2 cups ground monterey jack cheddar or 1/2 cups Mexican mix cheddar, isolated
*1⁄4 cup margarine
*1⁄4 cup flour
*1 (15 ounce) can chicken juices
*1 cup harsh cream
*1 (4 ounce) can slashed green chilies or 2 crisp bean stew peppers, minced

Method: 

In a griddle, cook chicken and onion together in oil over medium-high warmth until chicken is simply done.

Separation cooked chicken uniformly between 8 tortillas; include 1/2 tablespoons cheddar to every tortilla.

Move enchiladas and spot crease side down in a 9x13" preparing dish that has been gently showered with no-stick cooking splash.

Dissolve margarine in a medium pot; mix in flour to make a roux, mix and cook until bubbly, and progressively speed in chicken stock at that point bring to bubbling, mixing as often as possible.

Expel from heat; mix in harsh cream and green chilies.

Pour sauce uniformly over enchiladas.

Top with staying 3/4 cup cheddar (a heating dish might be twofold wrapped and solidified now) and prepare at 400° F for 20 minutes until cheddar is softened and sauce close to edges of heating dish is bubbly.