Baked Chicken Enchiladas

4 Servings

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Baked Chicken Enchiladas Ingredients

1 tb Flour	12 Corn tortillas
1 c Chicken stock	3 c Cooked chicken breast
1 pt Whipping cream or half&half	2 Pimentos; cut in strips
2 Green onions & tops; chopped	1/2 lb Cheddar cheese; grated
1 ts Salt	Green chile sauce; or salsa
Freshly ground black pepper	Lettuce; coarsely chopped
1 pt Sour cream

Instructions for Baked Chicken Enchiladas

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

Main Ingredient: ChickenCuisine: Mexican

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