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Chicken Enchiladas

Source of Recipe

Sally Sulc


List of Ingredients

3 chicken breasts or whole chicken
8-10 tortilla shells
4 Tablespoons butter
4 Tablespoons flour
1 cup milk
1 cup water
8 oz. monterey jack cheese (2 cups shredded)


Recipe

cook the chicken breasts by covering them with water and boiling for about 45-60 minutes or cook the whole chicken in the crockpot for tender chicken. Shred the meat when cooled.

Cheese Sauce:
Melt the butter in saucepan and stir in the flour. Cook until bubbly. Add milk and water and cook until thickened, stirring constantly or it will burn. Remove from heat. Add one cup shredded cheese. Stir until cheese is melted.

Grease a 7x11 pan (9x13 works too)
Pour about 1/2 cup cheese sauce into the bottom of the pan.
Pour about 1/2 cup cheese sauce over the shredded chicken.
Heat shells in the microwave for about 1 minute so they fold easily. Spoon about 1/4-1/3 cup chicken on shells and roll up. Place seam side down in the pan. Pour remaining sauce over the shells and sprinkle with the remaining cup of cheese.

Bake at 350 degrees for about 30-40 minutes or until brown on top.