Chicken Enchaladas

Sauce:

Make a paste with 6 Tablespoons butter and 6 Tablespoons flour till it bubbles.

Add 2 cans of chicken broth and bring to a boil.

Add 2 cups of milk and keep stirring till thick.

Add 12 ounce bottle of La Victoria green taco sauce.

3/4 to 1 cup sour cream.

If you wish, add chopped green chilies to the sauce.

Filling:

Chop or shred chicken, grate cheddar and jack cheese, chop onion.

Place the above in a corn or flour tortilla and add a small amount of sauce and roll up.

Place seam side down in baking dish and pour sauce over.

Bake a 350 degrees for 20 minutes.

Sprinkle with chopped green onion and cheese. Serve.

Submitted by Sharon McDonnell.

Recipe submitted in June, 2010.

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Additional Information
Recipes in the Main Dish, Chicken Chapter
Recipes Submitted by Sharon McDonnell


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