Enough Enchiladas to Feed the Whole Fam!

Like I mentioned before, on the rare occasion, my sister MP will whip out her skills and attempt to cook us all a delicious meal. This time around, she managed to perfect some exceptional chicken enchiladas for a special fella's birthday. Paired with some Uncle Ben's Spanish rice, (which is the first flavor I came across that I wouldn't really recommend because it's way too salty) and a nice fresh salad, dinner was complete! I swear she made about 20 of them oozing with sauce, flavor and cheese. Yum!

Offering a wide variety of sides for the romaine lettuce, grape tomatoes, strawberries, cucumbers and avocado made for a delicious sample of accompaniments.

Give this recipe a whirl and let me know how it goes. Because really, if MP can do it, SO CAN YOU! ;)

Ingredients

3-4 chicken breasts
1 package ready made tortillas
1/2 cup finely chopped onion
3 cloves garlic
2 tbsp butter
3 tbsp flour
8 ounces light sour cream
2 cups low salt chicken broth
2 ounces chopped green chilies
1 and 1/2 cups shredded Mexican style cheese

Cooking Instructions

• Boil chicken and cut into bite size pieces.
• Sauté onion and garlic in butter.
• Mix sour cream with flour, then add to onion mixture. Add the chicken broth and chilies and cook over medium heat until thick and bubbly. Remove from heat and add 3/4 cup cheese. Pour HALF of the cheese/onion mixture over the chicken and mix.
  
• Divide the chicken mixture into the tortillas and roll up, seam side down and place into greased pan. Pour remaining sauce over tortillas and sprinkle remaining cheese on top.
  
• Bake at 350 F for 35 minutes.