Sour Cream Chicken Enchiladas

My friend found this on another website and we both ended up making it. Excellent enchiladas! I added lots more cilantro and no chilis, to my taste. And I my chicken happened to have been marinated in a lime marinade, which I think gave it a good flavor. I may just add some lime next time.

• Ready In: 50 mins
• Serves: 4
• Yields: 12 enchiladas

Ingredients

• 2  tablespoons  olives or 2  tablespoons canola oil
• 1  cup  finely chopped onion
• 3  cups  cooked chicken, shredded
• 1⁄2 teaspoon salt
• 2  cups  shredded monterey jack cheese
• 12  corn tortillas
• 1⁄2 cup shortening, oil (optional) or 1⁄2 cup  lard (optional)
• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 2  cups chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 2  cups sour cream
• 1 (4 ounce) can  chopped green chilies
• 2  tablespoons  chopped cilantro

Directions

1. Preheat oven to 375. Grease a 9x13-inch baking pan.
2. Saute onions in oil until just beginning to soften. Add shredded chicken, salt and mix to combine. Remove from heat and let cool.
3. Add cheese and toss. Set aside.
4. Soften the corn tortillas. The best way to do this is to lightly fry them for a few seconds in a hot skillet. Drain on a paper towel. You can also try wrapping them tightly in aluminum foil in the oven or wrapping them tightly in plastic wrap in the microwave.
5. Add the chicken mixture to each of 12 tortillas, rolling them and placing them seem-side down in the baking dish.
6. To create the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir vigorously for a minute or so.
7. Whisk in chicken broth and cook until it thickens and bubbles.
8. Remove from heat and add sour cream and green chilies. Mix well.
9. Heat thoroughly, without letting it boil.
10. Pour the sauce over the tortillas.
11. Bake for 30 minutes.
12. Garnish with cilantro and serve.