Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 whole chicken
3/4 c. chopped onion
1/2 c. oil or chicken broth
1/2 to 2 cans Ro-Tel tomatoes (1 can for each 12 enchiladas)
12 corn tortillas
cooking oil or 2 c. reserved chicken broth
3 c. grated Monterey Jack cheese
1/4 c. butter
1/4 c. flour
1 c. sour cream
chopped green pepper (optional)

Preparation

Boil chicken.
Remove from broth, reserving broth.
Cool and debone.
In skillet, saute about 1/4 cup onion in oil or broth until tender.
Add tomatoes.
Stir and add chicken.
Cook until somewhat dry.
Salt to taste.
Soften tortillas in oil or broth and stack.
Put about 2 tablespoons chicken filling into each tortilla with remaining uncooked chopped onion and some grated cheese.
Roll into about a 1 to 1 1/2-inch roll.
Place in baking pan.
Melt butter in saucepan and blend in flour.
Add 2 cups reserved chicken broth and stir until thick.
Stir in sour cream and green pepper, if desired.
Pour sauce over enchiladas.
Bake at 425\u00b0 for 20 minutes.
Top with more cheese and onion.
Return to oven until cheese melts.