Rainey's Recipes Cookbook

Chicken Enchiladas in white sauce

8 flour tortillas (taco size)

2 boneless skinless chicken breasts cut into large chunks

2 cups colby/Jack cheese shredded

4 oz softened cream cheese

1 cup sour cream

1 package taco seasoning

1 cup milk

1 cup chicken stock

3 tab olive oil

1 tab butter

3 tab flour

1 small can of chopped green chilies

Cilantro or green onions chopped (Optional)

In a non stick skillet heat the 3 Tab. olive oil add chicken and cook gently on one side. Then sprinkle on Taco seasoning packet and cook gently stirring in seasoning and chicken till just cooked. (careful not to over cook chicken at this point, it will get rubbery and dry) Remove chicken with tongs and set aside till cool enough to shred. In same skillet with olive oil and seasonings melt the 1 tab butter and add the 3 Tab flour and cook for a minute, stirring constantly, slowly, while whisking add milk and chicken broth and bring to a low boil. Sauce should thicken and become bubbly. Turn down heat to low and add sour cream and can of green chilies. one blended, take off heat.

Mix shredded chicken, one cup of shredded cheese and softened cream cheese in a bowl. Stuff and roll each enchilada and line them in a pan sprayed with cooking spray. Pour sauce over enchiladas then top with remaining cheese and bake in a 350 oven for 25 minutes.

Serve with shredded iceberg lettuce lightly dressed oil and vinegar and garnish with chopped cilantro or green onions.

Excellent for lunch the next day!