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"My doctor told me to quit throwing dinner parties for 4 unless there are 3 other people - [sigh]" - Gramps
Totally tasty with the homemade sauce. It takes a bit of time to make and assemble, I think it is worth it! I always have everyone asking me for this recipe. I cook the chicken and the sauce at the same time while getting the rest of it ready to assemble at the same time. I'm running around the kitchen like a mad woman, but it would take forever to do it one thing at a time!!
From the kitchen of: Cambrie
INGREDIENTS: 2 cups shredded cooked chicken (I boil mine or use canned chicken)
1/4 cup butter
1/4 cup flour
2 cups chicken broth (I use 2 cups water and 2 bullion cubes mixed together)
8 oz canned green chilis
1 cup sour cream
2 cups pepper jack cheese
8-10 flour tortillas
INSTRUCTIONS:
In a saucepan, melt butter and then add flour and mix.
Add chicken broth all at once and then stir constantly until thick and bubbly.
Then add green chilis and sour cream. This is your enchilada sauce.
Pour small amount of enchilada sauce in bottom of 8x13 pan.
Roll up shredded chicken and cheese in each enchilada and place in pan.
Cover with remaining enchilada sauce.
Bake covered with foil at 350 for 20 minutes.
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