Chicken Enchiladas

This is a great dinner for any night - easy to make, quick to cook.  Make enough for 2 nights, and freeze half.  If you are doing weekend prep, cook up the chicken breast and save the broth.  Then keep it in the fridge or freeze the meat for a fast dinner later on.  I wouldn't necessarily bother freezing the broth, especially if you don't have a big freezer.

Ingredients:
10 - 8 inch flour tortillas
1 small onion, chopped
2 - 4 cloves garlic, minced
1 Tbl olive oil
1 pound cooked chicken, shredded (see note on broth below)
2 cups shredded Monterey Jack or Colby Jack cheese
1/4 cup butter
1/4 cup flour
1 Tbl Adobo
15 ounce can chicken broth, or 2 cups water with 2 chicken bouillon cubes or if you are cooking your chicken breast, save 2 cups of the water, and cook some herbs and veggies in to make it tastier.
1 cup sour cream or plain yogurt
1 can diced green chiles, or 4 ounces chopped pepper, or 1/2 cup chopped pickled banana peppers

Insrructions:

Cook chicken in a pan with oil, onion and garlic.  Shred chicken.  Mix chicken with 1 cup shredded cheese. Fill 10 flour tortillas with chicken mix.  Line 2 8x8 pans with aluminum foil, and put 5 tortillas in each.
In a sauce pan, melt butter, add flour and Adobo and cook 3-4 minutes.  Slowly add chicken broth and cook over medium heat until thickened and bubbly.  Remove from heat.  Add sour cream or yogurt, and chiles or peppers.
Pour sauce over enchiladas and top with remaining cheese.
Preheat oven to 350.
Bake 25 minutes, until golden brown.
Eat one pan and freeze the other, once it is cooled.  Once it is frozen, take it out of the pan and put it in a ziplock bag along with the aluminum foil. To eat, take it out of the ziplock and put it back in a pan.  Heat it at 350 until hot.