Carmelitas Chicken Enchiladas (Or Casserole)

• Sauce:
• 1 Cup milk
• 1 cup chicken broth
• 4 tablespoons butter
• 4 tablespoons flour
• 4 cups grated pepper jack cheese
• chopped green chiles to taste
• 2 teasp cumin
• red pepper to taste (I use 3 T chili powder)
• Filling:
• 4 cups chooked, chopped chicken
• 1 cup diced onion
• 4 cloves of minced garlic
• chopped chiles to taste
• chopped green onion

1. Make a roux, add milk & broth, stir till thick, add remaining sauce ingredients
2. Cut corn tortillas in quarters and layer in large pan (or roll filling with some sauce for traditional enchilada) spoon sauce over tortillas, layer with filling, continue until all ingredients are used (reserving sauce for top. Finish either style with sauce & more grated cheese & green onion. Bake at 325 for 20-30 minutes.

milk, chicken broth, butter, flour, cheese, green chiles, cumin, red pepper, filling, chicken, onion, garlic, chiles, green onion

Taken from www.epicurious.com/recipes/member/views/carmelitas-chicken-enchiladas-or-casserole-52574531 (may not work)