Karyl’s Sour Cream Enchiladas   

4 Chicken Breasts

1/2 tsp Salt

1 tsp Pepper

2 Bay Leaves

1 1/2 cup grated Monterey Jack cheese (I am very generous with the cheese.)

1/4 cup Margarine

1 1/2 cup Chicken Broth

1 sm can chopped Green Chilis (I prefer 2 cans)

1 finely chopped Onion

1/4 cup Flour

1 cup Sour Cream

1 6-oz pkg Cream Cheese (softened)

Flour tortillas   

Filling

Boil chicken in water with pepper, salt, and bay leaves. Save the broth.

When the chicken is finished, chop the chicken and combine with the onion, cream cheese, and half of the grated Monterey Jack cheese. Set this mixture aside.  

Sauce

Melt the margarine and combine with the flour and chicken broth. Bring to a boil and remove from the heat. Stir in the sour cream and green chilies.  

Place a small amount of sauce on the bottom of the baking dish. Fill the flour tortillas with chicken mixture, roll, and place in the pan. Pour remaining sauce over the enchiladas and back at 350 degrees for 30 minutes. Top with remaining Monterey Jack cheese and return to the oven long enough to melt the cheese.

Serve with your favorite salsa on the side.