Chicken Enchiladas

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 2 cups onions, chopped
• 4 tablespoons butter
• 6 cups cooked chicken
• 1 (4 ounce) can green chilies, chopped
• 9 tablespoons butter
• 3/4 cup flour
• 1 tablespoon cumin
• 2 teaspoons salt
• 7 1/2 cups chicken broth
• 3 cups sour cream
• 4 1/2 cups monterey jack cheese, shredded
• 24 inches tortillas

Recipe

• 1 cook onion in 4 t. butter until tender.
• 2 combine onion mixture in a bowl with chicken and chilies; set aside.
• 3 for sauce, melt butter and stir in flour, cumin and salt.
• 4 stir in chicken broth all at once; cook and stir until thickened and bubbly.
• 5 cook and stir 1-2 minutes more.
• 6 remove from heat; stir in sour cream and 1 1/2 cup cheese.
• 7 stir 1 1/2 cup sauce into chicken mixture.
• 8 dip each tortilla into remaining sauce to soften; fill each with apx. 1/3 cup of chicken mixture.
• 9 roll up and arrange rolls in 4 greased baking dishes for freezing.
• 10 pour remaining sauce over enchiladas and sprinkle with remaining cheese.
• 11 wrap tightly and freeze for future use.
• 12 on serving day: thaw completely. bake uncovered at 350 degrees for about 25 minutes or until bubbly.