Green Chili Chicken Enchiladas

Feeds 4- 6 depending on size of chicken breast.

The Chicken: 

• 4 Boneless skinless chicken breasts
• 1 large onion, halved and sliced
• 1 7 oz can of chopped green chilies
• Fiesta chicken rub

1. Preheat oven to 350 degrees Fahrenheit
2. Season the chicken with the Rub on all sides.
3. In a cast iron skillet, brown the chicken on both sides.
4. Top chicken with chilis (juice and all) and sliced onion.
5. Cover with foil and cook in oven for about 30- 40 minutes or until chicken is done.
6. Pour the broth that has collected in the pan into a container and save for the sauce.
7. With two forks, shred the chicken leaving the onions and chilis with the chicken. Put to side. 

The Sauce:

• 4 tbsp butter
• 3 tbsp all purpose flour
• 2 Cups of the broth from the chicken (add water or chicken broth to make 2 cups if not enough).
• 1 cup Sour Cream
• Half of a 7 oz can of chopped green chili

1. Melt butter
2. Add flour and let cook for about a minute.
3. Add Broth/water mixture
4. Cook until thickened, stirring constantly. 
5. Add Sour Cream and Chili
6. Heat until hot. Do NOT let it boil.

For Assembly: 

• 25- 30 Corn tortillas
• 16 oz shredded white cheese (we like Monterrey Jack). 
• Shredded chicken
• Sour Cream Sauce
• Deep-oven pan

1. Preheat oven to 350 degrees Fahrenheit.
2. Cook Corn Tortillas in oil for about 5 seconds on each side. Drain with paper towels and let cool enough to handle. 
3. Fill tortillas with shredded chicken and cheese.
4. Roll up and put in pan seam side down.
5. Pour sauce over rolled tortillas (save some of the sauce for table service). 
6. Heat in oven uncovered for about 10- 15 minutes.