Ingredients
500 g chicken breast, diced
1 onion, minced
1 tbsp rice bran oil
8x 20 cm flour tortillas, softened
1½ cups grated mild cheese, divided
1⁄4 cup butter
½ tsp SIDS SMOKEY BBQ RUB
1⁄4 cup flour
480 g chicken stock
1 cup sour cream
2 fresh chilli peppers, minced to taste
Directions
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas then add 1½ tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in a 22x33 cm baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a saucepan then stir in flour and SIDS SMOKEY BBQ RUB to make a roux. Stir and cook until bubbly then gradually whisk in chicken broth. Bring to boil, stirring frequently.
Remove from heat then stir in sour cream and green chilies. Pour sauce evenly over enchiladas. Top with remaining ¾ cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 200°C for 20 minutes until cheese is melted and sauce near the edge of the baking dish is bubbly.
