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CHICKEN ENCHILADAS

Sheryl Jacob's





List of Ingredients



• 1 Chicken
  
• 2 C. water (to cook chicken in)
  
• 1 T. flour
  
• 1 pt. sour cream
  
• 1 pt. whipping cream
  
• 2 t. grated onion
  
• salt and pepper to taste
  
• 12 tortillas
  
• Monterrey Jack Cheese
  
• ------Sauce:
  
• 1 can Rotel tomatoes and 1/2 can tomato sauce
  
• 1 clove garlic
  
• 1 medium onion
  
• salt
  






Instructions



1. Boil chicken in water.
   
2. Cool, debone, measure stock. If more than 1 cup cook until more concentrated. (I used Swanson's Chicken Broth instead)
   
3. Add flour and cook until thick.
   
4. Stir in rest of ingredients. Bring to boil.
   
5. Dip tortillas in mixture.
   
6. Roll with chicken inside.
   
7. Place in pan and pour sauce over all.
   
8. Bake at 350 degrees until it bubbles.
   
9. Sprinkle with cheese and let it melt.
   
10. Mix sauce ingredients and heat until hot.