Enchiladas De Pollo Y Queso

Directions

Melt two tablespoons butter and cook onions and green pepper in it until softened.

Remove to a bowl.

Stir chopped chicken and green chilis into onion-pepper mixture.

Melt remaining 3 tablespoons of butter.

Blend in flour and seasonings.

Whisk in chicken broth.

Cook, stirring, until sauce boils.

Remove from heat; stir in sour cream and ½ cup cheese.

Stir ½ cup sauce into chicken mixture.

Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla.

Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas.

Pour remaining sauce over tortillas.

Sprinkle with remaining cheese.

Bake uncovered at 350℉ (180℃) for about 25 minutes.