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1
In a large skillet drizzle olive oil, just enough to coat pan.
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2
Saute onion.
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3
Add chicken pieces.
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4
Season with taco seasoning, salt and pepper.
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5
Cook until chicken is no longer pink.
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6
Remove chicken from pan (save all the drippings) and place in a large bowl.
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7
Add flour, while continuing to stir add milk.
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8
I'm unsure about the amount of milk because I keep adding a little at a time as it thickens.
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9
CONTINUE TO STIR as this will thicken quickly.
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10
Add one can of cream of chicken soup.
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11
Stir well.
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12
Add cheese con queso dip.
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13
Once the sauce is thickened and all ingredients are completely incorporated, remove from heat.
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14
Add half of the sauce to the chicken in the bowl.
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15
Mix it up with 1/2 cup Monterey Jack Cheese.
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16
Spray a 9X13 baking dish.
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17
Preheat ovent to 350 degrees.
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18
Spoon chicken mixture into flour tortillas (remember, you will need enough for 10 tortillas, I estimate 3 TBSP of mixture per tortilla), roll and place in baking dish.
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19
Continue this process with all 10 tortillas.
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20
Pour remaining sauce over enchiladas.
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21
Sprinkle with remaining Monterey Jack cheese over top the sauce.
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22
Bake uncovered x 30min.
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23
~Enjoy~.
