Some like it hot.... Cheesy Sour Cream Enchiladas

      • 3 cups cooked shredded chicken breast meat. ( I cooked two 1/2 chicken breasts)
      • 2 Tbs vegetable oil ( one big swirl around your skillet.)
      • 1 medium chopped onion ( 3/4 cup)
      • 1 can diced green chilies,( 4 ounce size) undrained
      • 2 tsp Mexican chili pepper
      • 1/2 tsp salt
      • freshly ground pepper, ( just a couple of grinds)
      • 8 flour tortillas
      • 2 cups Monterey Jack Cheese (divided)
      • 1/4 cup butter
      • 1/4 cup flour
      • 2 cups chicken broth
      • 1 cup sour cream
      • 1 (10 oz each) Ro*TelĀ® diced tomatoes with habaneros - undrained
      • For Garnish: Chopped black olives and sliced green onions

For Filling:

In skillet over medium heat, cook chopped onion in oil until translucent. Remove pan from heat and add the shredded chicken, drained can of chillies, 1 cup of Monetery Jack cheese, Mexican chili, salt and pepper. Stir until mixed throughout.

Divide the shredded chicken evenly between the 8 flour tortillas, roll enchiladas and set aside.

For sauce:

Melt butter in medium saucepan , stir in flour ,continue to stir and cook until bubbly. Slowly whisk in chicken broth, bringing to a low boil stirring frequently. Sauce is done when it is thickened and coats the back of a spoon.

Remove from heat, stir in the sour cream and the Ro*Tel tomatoes with habaneros.

Spoon enough sauce to cover the bottom of your 9x13 baking. Lay your rolled enchiladas evenly in the pan. Spoon the sauce evenly over the enchiladas, top with the remaining 1 cup of Monterey cheese. Bake at 400 degrees for about 20 minutes until cheese is melted.