Chicken Enchiladas

Ingredients

• 1–2 packages large flour tortillas (depends on how many you want to make)
• 1 onion chopped very fine
• 2 cans of refried beans with green chilies
• 2–3 packages shredded Colby Jack cheese

• Sauce

• 1 stick butter
• Flour
• 2–4 cups chicken broth
• 2 cans of diced green chilies
• 1 package shredded Colby Jack cheese

Directions

1. 1

   Spread refried beans on each flour tortilla.

2. 2

   After spreading the beans add some of the onion and then cheese.

3. 3

   Roll the enchilada and place in a greased casserole dish leaving the ends open.

4. 4

   Leave a little room between enchiladas so sauce can seep down between them.

5. 5

   Sometimes I add shredded chicken on top of the beans before adding onions and cheese.

6. 6

   For the sauce: melt butter and add flour to make a roux.

7. 7

   Slowly add chicken broth while stirring.

8. 8

   Bring to a boil and thicken.

9. 9

   Add green chilies, then cheese.

10. 10

    Adjust thickness with broth or cheese.

11. 11

    Stir continuously.

12. 12

    Pour sauce over enchiladas.

13. 13

    Bake at 375°F for about 30 minutes until bubbly.

14. 14

    Add cheese on top and let it melt before removing.