Chicken Enchiladas
Sarah Seitz
A family favorite that is delicious every time!
ingredients
- 4 tbsp. butter
- 4 tbsp. flour
- 1 cup chicken stock
- 1 cup milk
- 1/2 tsp. salt and pepper
- 1 (4 oz). can drained, mild diced green chiles
- 1 1/2 cup low fat sour cream
- Cooked, shredded chicken
- 8 tortillas
- chedder cheese, grated
directions
- 1
Preheat oven to 350 degrees.
- 2
Enchilada Sauce:
- 3
Melt butter over low-medium heat. Add flour and whisk frequently, about 2-3 minutes.
- 4
In another pan, heat milk, chicken stock and salt. Do not boil, simply heat.
- 5
Add milk mixture to the butter/flour roux. Bring this to a gentle boil, whisking constantly. Add the drained chiles, the sour cream and pepper.
- 6
Remove 1 1/4 cup of the sauce, set aside for later. Then, mix in the shredded chicken.
- 7
Assembly:
- 8
Take a tortilla, add a clump of the chicken mixture on the side and some grated cheese. Roll it up and place it into a 9 by 13 baking dish. Do this will all 8 tortillas, and pour the set aside sauce over the tops of the tortillas.
- 9
Cover with foil and cook for 30 minutes. Remove the foil and add more cheese to the top, cook for 10 more minutes.
notes
Mom, this is your recipe and I love it!
Source: Mama Noodle
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