Ingredients
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1/4 cup butter or 1/4 cup margarine
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1/4 cup flour
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2 cups chicken stock (or canned broth)
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8 ounces sour cream
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8 ounces chopped green chilies, undrained
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1/4 teaspoon cayenne pepper
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3 cups chopped cooked chicken breasts
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1 small onion, finely chopped
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2 cups monterey jack cheese (or more)
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8 flour tortillas
Instructions
- In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
- Add sour cream, green chilies and cayenne. Remove from heat.
- In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
- Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
- Pour remaining sauce on top.
- Bake at 350 for 30 minutes, covered.
- Remove from oven, take off foil and sprinkle cheese over top.
- Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.