Chicken Enchiladas - Carol Gardner

• 4-6 chicken breasts
• 12 flour tortillas
• 3 Tbsp butter
• 3/4 cup onion diced
• 4 oz. can Ortega diced green chiles
• 2 1/2 cup chicken broth
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp cumin or 1 tsp coriandor mashed
• 1 cup sour cream
• 2-3 cup grated cheese(1/2 cheddar, 1/2 jack)
  

Cook and tear chicken into small pieces throwing out bones and skin.

Saute 1 Tbsp butter with onion and green chiles. Then add broth, flour, salt, cumin, and rest of butter. Simmer until bubbly. stir in sour cream and 1 cup cheese mixture. stir in 1 cup of sauce into chicken pieces. roll this mixture into flour tortillas. place in large pyrex pan and pour remaining sauce on top. cover the rest with grated cheese. back at 350 for 35 minutes.

serves 8-10