Chicken Enchiladas Name: Tina Inman Base: JEB Little Creek Recipe: Cheese Sauce: 1/2 cup onions 5 cups chicken broth Flour Mixture: 1/2 cup flour or corn starch 1-1/2 teaspoon salt and coriander Pepper to taste 2 cups cheddar cheese 2 cups sour cream After heating/sauteing the onions with the chicken broth, whisk in the flour mixture and bring to boil until thick. Take off the heat and stir in the cheddar cheese and sour cream. Enchiladas: Mix 6 cups shredded chicken or turkey and 1 cup salsa. Then add 2 cups of the cheese sauce Role up some of the chicken/sauce mixture in a flour tortilla and put in a pan. Repeat this until done with the mixture. Add the rest of the mixture on top of the enchiladas and add a little more grated cheese. Bake at 350