This is such an easy dinner to make, which is why I usually make it on Sunday when the entire family comes together for game night. One enchilada is filling enough for an adult, so eight of these will serve a family of four with plenty of left-overs. My husband usually takes a couple with him to work the following day.

Side note: After you have boiled the chicken and it’s been cut into smaller pieces, feel free to season the meat with your choice of flavoring. Sometimes I add roasted green peppers, onions and Adobo seasoning, while other times I’ll just leave the chicken plain.

1 whole chicken
12 flour tortillas
16 ounces Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies

Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces. Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9×13 inch casserole.

Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.

Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.

Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.