CHICKEN ENCHILADAS

~ Nancy Britton – The “Calorie” Chapel Cook Book

10 flour tortillas
2 c. shredded Jack cheese
2 c. cooked diced chicken
3/4 c. chopped onion
1/4 c. margarine
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 7-oz. can diced green chiles

Preheat oven to 425 degrees. Mix together half the cheese, chicken, and onion. Divide up on the tortillas and roll up. Place seam side down in 9x13-inch pan. Melt butter; add flour and blend. Add chicken broth and cook until mixture thickens and bubbles. Stir in sour cream and chiles. Cook until heated through. Pour over tortillas. Bake 20 minutes. Sprinkle other half of cheese over top and bake 5 more minutes.

Notes: I put all the cheese inside the enchiladas. I sometimes put some chopped green onion on top of the enchiladas before adding the sauce, but only use a 4-oz. can of chiles when I do that.