½ c. chopped onion
1 4 oz. can green chilies, drained – divided
3 Tbsp. butter – divided
1/3 c. picante sauce
1 c. sour cream – divided
½ – 1 tsp. chili powder
2 ½ c. cooked cubed chicken (or turkey)
2 c. shredded cheddar cheese – divided
12 flour tortillas
2 Tbsp. flour
1 c. chicken or turkey broth
In glass bowl, combine the onions, 2 Tbsp. chilies and 1 Tbsp. butter. Microwave on high for 1 minute. Add picante sauce, ¼ c. sour cream and chili powder. Stir in chicken and ½ c. cheese.
Divide the mixture among tortillas. Roll tortillas; place seam side down in 13 x 9 inch dish. Set aside.
Microwave remaining 2 Tbsp. butter until melted. Blend in flour, then slowly stir in broth. Microwave on high 3-4 minutes until thickened, stirring every minute. Stir in the remaining sour cream and remaining chilies. Pour over enchiladas. Top with remaining cheese.
Cover pan and freeze.
Thaw completely before baking. Bake, covered, 60 minutes at 325.