Jen's Chicken Enchiladas
- 1 tablespoon flour
- 1 cup chicken stock
- 1 pint whipping
- 1 teaspoon salt
- Black pepper to taste
- 1 pint sour cream
- 8 flour tortillas
- 3 cups cooked chicken breast
- 1 small can (4 oz.) chopped
- 8 oz. grated Monterey jack
Mix flour with stock and heat until slightly thickened.
Add whipping cream, salt and pepper and bring to boil.
Stir in sour cream until well mixed.
Dip each tortilla into cream mixture, and then roll chicken,
chiles and cheese into each tortilla to make an enchilada.
Place each enchilada in a greased 9x13 pan.
Pour remaining mixture over the enchiladas and bake for 30 minutes.
Sprinkle cheese over the top and heat until melted.