Page 241 - Family cookbook v30_Neat

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Sloan and Mark Davidson

Connie’s Classic Chicken Enchiladas

1 medium chicken, cooked and deboned
Note: You can cook the chicken in a crock pot on high for 4 hours or until falling off the bone.

1 (16 oz.) can chicken broth, or broth from cooking the chicken

2 (4 oz.) cans of green chilies

1/4 to 1/2 cups plain flour

4 tablespoons melted butter

8 oz. sour cream

10 oz. Monterey Jack cheese

10 oz. Monterey pepper jack cheese

8 (8 inch) flour tortillas

1. Combine chicken broth and green chilies.

2. Mix flour and melted butter to make a paste for thickening. Add to chicken broth

mixture and cook in saucepan over medium heat until thick.

3. Add sour cream to thickened mixture.

4. Fill flour tortilla with 1 tablespoon sauce, 1 tablespoon of each type of cheese and
2 tablespoons of chicken.

5. Roll up and place in pan. Repeat with each tortilla.

6. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

7. Cover with foil and bake for 30 minutes.

8. Uncover and bake for 10 minutes more.