Thursday, April 24, 2008

Chicken Enchiladas with white sauce

This is another spin on enchiladas - try my recipe for the red sauce also!! This one is more mild, but still very yummy! (and easier to make, too!) Thanks for sharing Kristi!

12 tortillas (corn or flour, whichever you prefer)
1 ½ cups cooked/ shredded chicken
1 onion chopped
¼ cup butter
¼ cup flour
2 cups chicken broth
1 cup sour cream
1 can green chilies chopped
1 ½ cup grated cheese
Black beans rinsed
Can of Corn rinsed

Fill tortillas with cooked chicken, onions, blacks beans, and corn and roll up and place in 9x13 pan.
In sauce pan melt butter over medium heat, add flour and stir until bubbles form. Add chicken broth and stir constantly until it thickens. Remove from heat and add sour cream and chilies, stir. Pour over the chicken filled tortillas and cover with grated cheese. Bake at 350 for 45 minutes!!


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