Chicken Enchiladas
Cooked chicken (shredded or chopped, or use 2 cans chicken)
1 dozen corn tortillas
1 can green chilies
1 c chicken stock or 1 c water with bouillon
Grated cheddar cheese
Grated cheddar cheese
Sauce:
1 to 1.5 onion, chopped
1 t olive oil
1 1/2 cups chicken broth
1/2 t Poultry Magic (or other poultry seasoning)
1/4 t garlic powder (or minced garlic)
1/8 t black pepper
Salt to taste (this will depend on how salty your broth is)
1/4 t parsley
dash of paprika
1 1/2 cups milk
3/4 cup wheat flour
1/2 t Poultry Magic (or other poultry seasoning)
1/4 t garlic powder (or minced garlic)
1/8 t black pepper
Salt to taste (this will depend on how salty your broth is)
1/4 t parsley
dash of paprika
1 1/2 cups milk
3/4 cup wheat flour
Saute onion in a teaspoon of olive oil. Stir together chicken broth and seasonings with 1/2 cup of milk. Bring to a boil. Meanwhile, stir the remainder of the milk and flour together in a separate bowl. Add a bit of the hot seasoned broth to the flour/milk mixture and stir it in to warm it up (since your milk is likely cold!). Slowly drizzle the flour/milk mixture into the hot broth, stirring as you pour. Whisk briskly until the mixture thickens and boils. Add chicken stock, green chilies and chicken. Stir well.
Tear corn tortillas into strips. In 9x13 baking dish, layer corn tortillas strips, followed by meat and soup mixture, and top with cheese. Repeat. Bake at 350 for 30 mins.