Chicken Enchiladas I
Source of Recipe
Jane
List of Ingredients
1 pound boneless, skinless chicken breasts
2 T. butter
1 T. flour
2 t. chicken boullion
1 can chicken broth
2 c. colby jack cheese
1/2 c. sour cream
8 flour tortillas
Recipe
Cut up chicken into cubes and fry until no longer pink.
In a saucepan, melt butter and mix in the flour. Cook for about a minute. Add the boullion and broth and cook to a boil so the sauce can thicken (stirring constantly). Add 1 1/2 cup cheese and sour cream to the chicken gravy and mix. Dump chicken into the sauce and mix. Use a slotted spoon and take the chicken back out of the sauce and divide it up between the tortillas. Fold up the shells and place in a 9X13 pan. Pour the remaining sauce over the top. Sprinkle with the remaining 1/2 cup of cheese.
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