Chicken Enchiladas with white sauce |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
WHITE CHICKEN ENCHILADAS
INGREDIENTS:
1 whole chicken;
12 flour tortillas(I use corn) ;
16 ounces Monterey Jack cheese ;
3/4 cup chopped onion ;
1/4 cup butter ;
1/4 cup flour ;
2 cup chicken broth (from boiled chicken) ;
1 cup sour cream ;
1 can green chilies ;
DIRECTIONS:
Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces.
Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9x13 inch casserole.
Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.
Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.
Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.
Easy and Very Good!
|
| |
|
|
