Preheat oven to 350 degrees. Spray a 9 x13” baking dish with non-stick cooking spray. Heat olive oil in a skillet over medium heat and sauté onion and red pepper until softened, approximately 7 minutes. Allow to cool, then mix with shredded chicken and 1 cup of the cheese. Divide chicken mixture among the 10 tortillas, rolling each up and placing it in greased pan. In a saucepan over medium heat, melt butter, stir in flour, and cook 1 minute. Add chicken broth and whisk until smooth, heating until thick and bubbly. Reduce heat a bit and stir in sour cream and chiles being careful not to boil or the sour cream will curdle. Pour sauce over enchiladas and top with the rest of the shredded cheese. Bake for 20 minutes then broil on high for 2-3 minutes to allow the cheese to brown. Top with green onions and serve.
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