White Chicken Enchiladas

4 to 6 chicken breasts, cooked and torn into pieces
12 flour tortillas
1 Tbsp butter
3/4 cup onion
4 oz can chopped green chilies
1/4 cup flour
1/4 tsp salt
1/4 tsp cumin
2 Tbsp butter
2 1/2 cups chicken broth
1 cup sour cream
2 cups grated jack cheese

Saute butter, onion and chilies. Make a roux with flour, salt, cumin and butter. Gradually add chicken broth. Add white sauce to onion-chile mixture. Stir in sour cream and 1 cup Jack cheese. Stir enough sauce into torn chicken pieces to moisten. Fill tortillas with chicken mixture. Roll up. Place, seam down, in a pan. Pour remaining sauce on top. Sprinkle with 1 cup grated cheese. Bake at 350 for 35 min.
It is recommend to use uncooked tortilla shells


This is a great freezer meal. I made this when I had surgery and it was nice to know I had a meal in the freezer. I usually make about 5 enchiladas and put the rest in freezer dishes. Every time I have made this I make about 14 of them.