Cooking Instructions
- 1
Preheat oven to 350°F
- 2
Spray a 9x13 pan with cooking spray.
- 3
Mix chicken, cream of mushroom and 1 cup jack cheese.
- 4
Roll tortillas and place in pan seam down.
- 5
In a saucepan melt butter under low heat. Saute onion in butter until soft, stir in chilies. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream.
- 6
Pour sauce over enchiladas and top with crumbled queso fresco and remaining jack cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
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