White Sauce Chicken Enchiladas

Recipe by Lori Mama
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour.
  • Remove chicken and take off the skin and shred the chicken.
  • Refrigerate the stock, skim off the fat and freeze it for another use.
  • Over medium heat, melt butter, add flour, cook for 1 minute.
  • Add hot milk and cook until slightly thickened. (not too thick).
  • Add salt, pepper and nutmeg to taste.
  • Take 1 cup of the sauce and mix it in with the chicken.
  • Place as much of the chicken mixture you like on each tortilia and wrap them up placing them seam side down in a sprayed baking dish.
  • Pour the remaining sauce over the enchiladas.
  • Sprinkle with cheese.
  • Bake in a 350 oven for 25-30 minute.
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