Sour Cream Chicken Enchiladas

There are a bazillion recipes for this all over the internet. This is the version I've adapted for our family. It's quickly become a family favorite and is pretty simple to throw together in under an hour for dinner. Plus, it's a lot less processed than many of the versions floating around.

Ingredients

Filling:
• 1 lb chicken, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 2tsp Mexican oregano
• salt & pepper to taste
• 2 cloves garlic, minced
• green chile, diced (optional)


• 8 8-inch flour tortillas, softened
• 1 1/2 cups grated cheddar cheese (or other Mexican/southwestern type cheeses)

Sauce:
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 2 tsp oregano
• salt to taste
• 3 green chiles, roasted and diced (1, 4 oz can)
• 1 cup sour cream

Directions
Make filling:
1. In large frying pan, heat oil & cook onion til soft. Add chicken, garlic, oregano, chile, salt & pepper cooking together over medium-high heat until chicken is just done.
2. Divide cooked filling evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Make sauce:
4. While chicken is cooking, melt butter in a medium saucepan; whisk in flour to make a roux. Gradually whisk in chicken broth small amounts at a time (to prevent clumping). Bring to boiling, stirring frequently. Add chiles, oregano and salt. Correct seasonings.
5. Remove from heat and let cool a bit; whisk in sour cream. Pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Enjoy!