ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Creamy Chicken and Cheese Enchiladas
(from True Grits:Tall Tales and Recipes from the New South)

Ingredients

4 boneless skinless chicken breast halves

3 tablespoons olive oil

3 cups shredded Monterey Jack cheese

1/2 cup chopped onion

10 flour tortillas

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 (4-ounce) can chopped green chiles, drained

Directions

Rinse the chicken and pat dry; cut into thin slices.

Sauté the chicken in the olive oil in a skillet until brown; drain. Combine the chicken, cheese and onion in a bowl; mix well.

Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling. Place the enchiladas seam side down in a 9x13-inch baking dish.

Heat the butter in a saucepan until melted. Stir in the flour until blended. Add the chicken broth; mix well.

Cook until thickened, stirring constantly. Stir in the sour cream and chiles. Spoon the sauce over the enchiladas.

Bake at 350 degrees for 20 minutes or until bubbly.

Serves 5