Chicken Enchiladas...white Sauce...rich!
From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!
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INGREDIENTS
Nutrition- 1⁄4cup flour
- 2cups chicken stock (or canned broth)
- 8ounces sour cream
- 8
- 1⁄4teaspoon cayenne pepper
- 3cups chopped cooked chicken breasts
- 1
- 2
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DIRECTIONS
- In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
- Add sour cream, green chilies and cayenne. Remove from heat.
- In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
- Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
- Pour remaining sauce on top.
- Bake at 350 for 30 minutes, covered.
- Remove from oven, take off foil and sprinkle cheese over top.
- Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.
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