Sour Cream Chicken Enchiladas
- 1 medium onion, finely chopped
- 1 Tbsp vegetable or olive oil
- 2 1/2 c chopped chicken
- 1 large carton of sour cream, divided
- 4 1/2 c shredded Monterey Jack cheese, divided
- 12 small flour tortillas
- 3 small cans diced green chiles, divided
- 1 1/4 c milk
- 2 Tbsp flour
Cook onions in hot oil over medium heat for 7 min. or until tender. Stir together the chicken and 1/4 cup sour cream, and 1 1/2 cups of shredded Montrey Jack cheese. Add onions. Spoon chicken mixture evenly over one end of each tortilla, and roll up tightly. Arrange seam side down in a lightly greased 13 x 9 baking dish. Stir together 2 cans green chiles, milk and the flour in a saucepan over medium heat, gradually add remaining 2 1/2 cups of cheese. Stir constantly untill cheese is melted. Pour sauce evenly on enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 min.
A great camping breakfast recipe from the experts at KOA.