Ingredients
→ Chicken Filling
→ Tortillas
→ Cheese and Sauce
Steps
Cook chicken and onion in vegetable oil over medium heat in a skillet until chicken is fully cooked and onion is tender. Optionally, add 1 tablespoon taco seasoning for extra flavor.
Divide cooked chicken evenly among the tortillas. Add 1-2 tablespoons of shredded cheese on top of the chicken in each tortilla. Roll the tortillas and place them seam-side down in a greased 9×13-inch baking dish.
In a skillet, melt butter over medium heat. Stir in flour to make a roux and cook for 2 minutes. Gradually whisk in the chicken broth and cook until bubbly and thickened. Remove from heat and stir in sour cream and green chiles.
Pour the prepared sauce evenly over the tortillas in the baking dish. Sprinkle remaining shredded cheese on top of the sauce.
Preheat oven to 400°F (200°C). Bake enchiladas for 20 minutes or until bubbly and heated through.
