Creamy Chicken Enchiladas

1 cup chopped onion
1/3 cup butter
1/3 cup flour
1-32 oz. box of chicken stock like Kitchen Basics
8 oz. sour cream
2 cups monterey jack cheese shredded
4 cups chopped cooked chicken
4 oz. green Chile's
1 tsp. ground cumin
10-8 inch flour tortillas


In a fry pan melt butter and saute onions until they are translucent, add the flour and stir with a whisk and cook for about 1 min. Stir in chicken stock and continue whisking until the liquid has come to a boil. Once the liquid has thickened remove from the heat and add the sour cream. In a bowl add the chicken, Chile's, 1 cup cheese, 2 cups of sauce and cumin and mix well. Lay out tortillas and fill each with about 1/3 of the mixture, roll up and place into a well greased 9x13 pan, top with remaining liquid and bake in the oven at 375 for 20-25 Min's, remove and top with cheese and bake for 5 Min's more until the cheese has melted.

I make this recipe quite often and love it! Feel free to use tomatoes, sour cream, salsa when serving this dish and remember to ENJOY!!