Sour Cream Chicken Enchiladas.....

*1 lb. chicken, diced (cook mine in the crockpot the day before & then just proceed from there)
* 1 medium onion, chopped
*1 TBS. vegetable oil
*8 (8 inch) corn tortillas, softened
*2 cups grated cheese (we use Braum's Jalepeno blend & Colby Jack)
*1/4 c. butter
*1/4 c. flour
*1 & 1/2 cups chicken broth (or 1 can) (I use the broth from the chicken I pre-cook in the crock pot)
*1 & 1/2 c. sour cream
*1 can Rotel (diced tomatoes w/green chilies,drained) or you can use a salsa verde(about 1 & 1/2 cups) made w/tomatillos if you can find it. That's what we used last night....yummy!!
*1 & 1/2 tsp. cumin
*1 & 1/2 tsp. chili powder
*1/2 tsp. salt
*1/2 tsp. cayenne pepper

Directions

In skillet, cook chicken and onion together in oil over medium-high heat until chicken is just done.Add cumin, chili powder, cayenne,& salt. Cook until just heated through.Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.Remove from heat; stir in sour cream and Rotel; pour sauce evenly over enchiladas.Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

*Serve with pinto beans, mexican rice (recipe to come later), and salsa,guacamole & chips...so good!