Chicken Enchiladas

Ingredients:

• 12 corn tortillas 
• 3 chicken breast's (poached in water or chicken stock and shredded)
• 1/2 cup chopped scallions, white and green parts
• 1/2 cup cilantro, chopped
• 2 cups chicken broth (fresh made or canned) Food So Good Chicken Broth Recipe
• 1 cup sour cream
• 3/4 cup red onion, minced
• 3/4 cup shredded cheese, jack or cheddar
• 1 small can of green chilies, drained and chopped
• 1/4 cup unsalted butter
• 1/4 cup flour
• Canola or corn oil for frying

Directions:

• Preheat oven to 350 degrees.
• Heat 2 tbs of oil in a large saute pan over medium high heat.
• Fry tortillas for 5 seconds per side. Add more oil if required.
• Cover the tortillas with a towel to keep them warm.
• Divide the chicken, onion (not the green onion) and the cheese between the tortillas.
• Roll them up and place them in a greased baking dish, seam side down.
• Melt the butter in a saute pan over a medium heat.
• Add the flour and whisk until it begins to bubble.
• Add the broth and stir continuously.
• Add the chilies and sour cream. Do not let the mixture boil.
• Pour the mixture over the enchiladas when hot and thick.
• Place the enchiladas in the oven and bake for 20 minutes.
• Top with the remaining cheese and bake for another 5 minutes.
• Garnish with green onions and cilantro.
• Serves 6.

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