Chicken Enchiladas

These chicken enchiladas are so good! I make them for Cinco de Mayo every year and always get great reviews. Serve with refried beans and Mexican rice and you have a wonderful meal! I use rotisserie chicken to make it even faster.

CHICKEN ENCHILADAS

SERVES 8
1 lb chicken breast, diced
1 medium onion, chopped
1 1/2 tsp cumin, divided
1 1/2 tsp chili powder, divided
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
1 T fresh minced cilantro

1.In frypan, cook chicken,onion, 1/2 tsp cumin and 1/2 tsp chili powder together in oil over medium-high heat until chicken is just done.
2.Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3.Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4.Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5.Remove from heat; stir in sour cream, green chiles, minced cilantro,1 tsp cumin and 1 tsp chili powder; pour sauce evenly over enchiladas.
6.Top with remaining and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.