White Sauce Chicken Enchiladas

White Sauce Chicken Enchiladas

4 Chicken Breasts

4 Chicken Bouillon Cubes

½ Onion

3 Cups Chicken Broth

3 TBLS Corn Starch mixed with 1 TBLS Cold Water

1 Can of Green Chilies or Jalapenos

1 ½ Cup Cheddar Cheese

¾ Cup Sour Cream

10 Corn Tortillas

Boil Chicken breasts for 30 min with bouillon cubes. Cut into strips or shred. Keep water if you want to use it in place of the chicken broth. For the Sauce begin by sautéing chopped onion in butter. In another pot, boil chicken broth. Add corn starch slurry until thick. Add sautéed onions and green chilies. Turn off heat and add Sour cream and 1 cup cheddar cheese. Place some sauce on bottom of pan. Microwave corn tortillas and add sauce and chicken then roll and put in pan. Cover with remaining sauce and the rest of the cheese. Bake for a ½ hour @ 350°

Makes about 10