Sour Cream Chicken Enchiladas

1.   Preheat oven to 400F, sautee onion in skillet with oil; five minutes, then garlic for half a minute.

2.   Add chicken, cumin, chili powder, cook for one to two minutes; remove from heat cool briefly.

3.  Add one and one-half cups of cheese and stir.

4.  Place 1/3 c of mix on each tortilla and roll up.

5.  Place enchiladas seam side down in dish sprayed with cooking spray.

6.  Sauce; melt butter, add flour, S&P, whisk and cook 1 - 2 minutes until bubbly and changes color.

7.  Slowly pour in stock; whisk constantly, bring to boil for 3-4 minutes.

8.  Remove from heat and add sour cream, diced tomatoes, and chilis.

9.  Pour sauce over enchiladas and sprinkle with cheese.

10.  Bake uncovered for 20-25 minutes until. cheese is melted and sauce is bubbly. Serve & Enjoy!

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