Sour Cream Chicken Enchiladas

1 lb. chicken breasts, boiled and shredded
1 medium onion, chopped
1/2 Tbsp. vegetable oil
8 8-inch flour tortillas, softened
1 1/2 cup Mexican Blend Cheese, shredded
1/4 cup butter
1/4 cup flour
1 (15 oz.) can chicken broth
1 cup sour cream
4 oz. sliced jalapenos (or more to taste)

In a small pan, cook onion in vegetable until transluscent. Mix onions with shredded chicken. Divide chicken mixture evenly between 8 tortillas; add 1 1/2 Tbsp. cheese to each tortilla. Roll enchiladas and place seam-side down in lightly greased 9x13" baking dish.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly. Gradually whisk in chicken broth then bring to a boil, stirring frequently. Remove from heat; stir in sour cream and jalapenos. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese and bake at 400 degrees for 20 minutes, or until cheese is melted and sauce near edges of baking is bubbly.

I was lucky enough to have all of last week off, which gave me the opportunity to try a few new recipes. Even Vann got to try his hand at a new recipe for my birthday dinner. All of the recipes that we tried came out great! I was really sad, actually, that I didn't have more planned for the week. But between getting ready for our Christmas, and then our trip to Nashville, we really didn't have a chance.

This recipe was so easy to throw together, and I can definitely say that it will become a part of our regular rotation. This year has definitely been a crazy one, and I look forward to starting the New Year off by consistently keeping up with our website!