So I wanted to try out a new twist to enchiladas the other night… I made a white sauce that I found on food.com. This will serve 6!
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups chicken stock (or canned broth)
8 ounces sour cream
8 ounces chopped green chilies, undrained
1/4 teaspoon cayenne pepper
3 cups chopped cooked chicken breasts
1 small onion, finely chopped
2 cups monterey jack cheese (or more)
8 flour tortillas
1 In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
2 Add sour cream, green chilies and cayenne. Remove from heat.
3 In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
4 Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
5 Pour remaining sauce on top.
6 Bake at 350 for 30 minutes, covered.
7 Remove from oven, take off foil and sprinkle cheese over top.
8 Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.