Kerri’s Chicken Enchiladas

Submitted by Amy York, recipe via Kerri Wiggins, from her church’s cookbook

1 chicken (boiled, deboned and chopped)
2 c. broth
¾ c. onion, chopped
1 c. grated cheese
1 c. grated Monterey Jack cheese
1 c. sour cream
1½ cans Rotel tomatoes
¼ c. flour
¼ c. butter
tortillas (We use HEB Mixta tortillas, corn/flour combo)

Sauté onions in butter. Add Rotel tomatoes and chopped chicken; simmer until dry and then set aside. Soften the tortillas one at a time
on a rack over steam. On each tortilla put a little of the chicken mixture and a small amount of cheese. Roll the tortilla up and place in a casserole dish sprayed with Pam. When all enchiladas have been rolled
up, melt butter in a skillet and add flour and chicken broth slowly, making a thick sauce. Remove from stove and add sour cream. Pour
the cream mixture over the filled tortillas and sprinkle with remaining cheese. Bake at 400° for 20 minutes or until hot throughout.