Baked Chicken Enchiladas

Title:
Baked Chicken Enchiladas

Yield:
4 Servings

Categories:
Mexican,
Chicken




Ingredients:





     1 tb Flour


     1 c  Chicken stock


     1 pt Whipping cream or half&


     2    Green onions & tops; chopped


     1 ts Salt


          Freshly ground black pepper


     1 pt Sour cream


    12    Corn tortillas


     3 c  Cooked chicken breast


     2    Pimentos; cut in strips


   1/2 lb Cheddar cheese; grated


          Green chile sauce; or salsa


          Lettuce; coarsely chopped






 Preheat oven to 350 F. Mix flour with stock and heat until slightly


 thickened. Add the whipping cream (or half & half), green onion, salt and


 pepper. Bring to boil. Stir in sour cream until well mixed. Dip each


 tortilla in cream sauce, then arrange chicken and strip of pimento down


 center of each tortilla. Roll and place in greased baking dish (or spray


 with food release)seam side down. Pour remaining cream sauce over all and


 bake for 30 min. Remove from oven and sprinkle grated cheese over all and


 return to oven untill cheese is melted. Arrange coarsely chopped lettuce


 around edges of dish. Serve with green chile sauce, or salsa cruda, or Pico


 de Gallo.


 


 Recipe easily expands to serve a crowd. Excellent for buffet service.


 Posted to MM-Recipes Digest V4 #208 by muddy@ibm.net on Aug 9, 1997