Chicken Enchiladas - cooking recipe

Ingredients

1/2 c. chopped onion
1 (4 oz.) can green chillies, drained
3 Tbsp. butter, divided
1/3 c. taco sauce
1 c. dairy sour cream, divided
1/8 tsp. chili powder
2 1/2 c. cooked, cubed chicken
2 c. shredded Cheddar cheese, divided
10 flour tortillas
2 Tbsp. all-purpose flour
1 c. chicken broth
1/2 c. chopped fresh tomatoes

Preparation

In glass bowl, combine the onions, 2 tablespoons chillies and 1 tablespoon butter.
Microwave on High for 1 minute.
Add taco sauce, 1/4 cup sour cream and chili powder.
Stir in turkey and 1/2 cup cheese.
Divide the mixture among tortillas.
Place seam side down in 13 x 9 x 2-inch baking dish.
Set aside.
Microwave remaining 2 tablespoons butter until melted.
Blend in flour. Slowly stir in broth.
Microwave on High 3 to 4 minutes until thickened, stirring every minute.
Stir in the remaining sour cream and chillies.
Pour over enchiladas.
Microwave 6 to 8 minutes.
Sprinkle with remaining cheese and tomato.
Microwave until cheese is melted.