Chicken Enchiladas

Servings: 4-6

2 tablespoons butter
1 cup chopped onions
½ cup green bell peppers, chopped
¼ cup all-purpose flour
2½ cups chicken broth
¾ teaspoons salt
1 cup sour cream
2 cups diced cooked chicken breasts
1½ cups shredded Monterrey Jack cheese
8 flour tortillas

Directions:
In a frying pan over medium heat, melt the butter. Cook the onions and bell peppers until translucent and softened, about 8 minutes. Add the flour and stir; let cook, stirring occasionally, about 5 minutes. Add the chicken broth and salt and cook until the sauce thickens. Stir in the sour cream. Remove from the heat and add the chicken and cheese, stirring until combined.

Heat the oven to 350 degrees. Lightly spray a baking pan with nonstick oil.

Place a bit of the mixture in a tortilla and roll up. Place, seam side down, in a baking pan. Repeat with the remaining tortillas. Cook, uncovered, about 25 minutes.

Source: Marie Ulrich