Chicken Enchiladas with White Sauce

We always double this recipe and have rice on the side. It makes a wonderful dinner and lunch the next day.

Chicken Enchiladas with White Sauce

1/4 cup butter or 1/4 cup margarine

1/4 cup flour

2 cups chicken stock ( or canned broth)

8 ounces sour cream

8 ounces chopped green chilies, undrained

1/4 teaspoon cayenne pepper

3 cups chopped cooked chicken breasts

1 small onions, finely chopped

2 cups Monterey jack cheese (or more)

8 flour tortillas

1. In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.

2. Add sour cream, green chilies and cayenne. Remove from heat.

3. In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.

4. Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seam-side down in oblong greased casserole.

5. Pour remaining sauce on top.

6. Bake at 350 for 30 minutes, covered.

7. Remove from oven, take off foil and sprinkle cheese over top.

8. Return to oven or just let it sit on the stove top while you call everyone to the table. Either way, the cheese will melt.

Prep Time: 40 mins; Total Time: 1 hrs 10 mins; Servings: 6