Chicken Enchiladas

Submitted by: Farm and Dairy’s Aimee Tenzek for her daughter Lillian and her dad.

Ingredients:

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄4 cup flour
• 2 cups chicken stock (or canned broth)
• 8 ounces sour cream
• 8 ounces chopped green chilies, undrained
• 1⁄4 teaspoon cayenne pepper
• 3 cups chopped cooked chicken breasts
• 2 cups monterey jack cheese (or more)
• 8 flour tortillas

Directions:

1. In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
2. Add sour cream, green chilies and cayenne. Remove from heat.
3. In a separate bowl, toss cooked chicken with 3/4 cup sauce mixture from the saucepan. Stir well.
4. Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
5. Pour remaining sauce on top.
6. Bake at 350 for 30 minutes, covered.
7. Remove from oven, take off foil and sprinkle cheese over top.
8. Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.