Chicken Sour Cream Enchiladas

 

1 pkg. corn tortillas                                      ¼ cup butter

Oil for cooking tortillas                                  ¼ cup flour

2 cups chopped, cooked chicken                    2 cups chicken broth

½ cup chopped green onions                        1 cup sour cream

2 cups Mexican cheese blend, divided            4 oz. can chopped green chilies

 

Melt butter in sauce pan and add flour.  Mix until smooth.  Add chicken broth and stir until bubbles.  Remove from heat and add sour cream and green chilies.  Heat tortillas in hot oil just to soften and drain on paper towels.  Mix chicken, green onions and 1 cup of cheese in a bowl.  Place a row of filling in center of each tortilla and roll up.  Place in 9 X 13” baking dish.  Cover tolled tortillas with sour cream sauce and top with remaining 1 cup of cheese.  Bake 20 minutes at 425 degrees.