Baked Chicken Enchiladas

Recipe Ingredients

1 tablespoon	15ml	Flour
1 cup	237ml	Chicken stock
1 cup	237ml	Whipping cream or half-and-half
2		Green onions and tops - chopped
1 teaspoon	5ml	Salt
		Freshly ground black pepper
1		Sour cream
12		Corn tortillas
3 cups	187g / 6.6oz	Cooked chicken breast
2		Pimentos - cut in strips
1/2 lb	227g / 8oz	Cheddar cheese - grated
		Green chile sauce - or salsa
		Lettuce - coarsely chopped

Recipe Instructions

Preheat oven to 350 F. Mix flour with stock and heat until slightly thickened. Add the whipping cream (or half and 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 minutes Remove from oven and sprinkle grated cheese over all and return to oven until 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.

Source:
COOKING LIVE SHOW #CL8827

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