Baked Chicken Enchiladas Recipe

• 1 Tbsp. Flour
• 1 c. Chicken stock
• 1 pt Whipping cream or possibly half&half
• 2 x Green onions & tops, minced
• 1 tsp Salt Freshly grnd black pepper
• 1 pt Lowfat sour cream
• 12 x Corn tortillas
• 3 c. Cooked chicken breast
• 2 x Pimentos, cut in strips
• 1/2 lb Cheddar cheese, grated Green chile sauce, or possibly salsa Lettuce, coarsely minced

1. Preheat oven to 350 F. Mix flour with stock and heat till slightly thickened.
2. Add in the whipping cream (or possibly half & half), green onion, salt and pepper.
3. Bring to boil.
4. Stir in lowfat sour cream till well mixed.
5. Dip each tortilla in cream sauce, then arrange chicken and strip of pimento down center of each tortilla.
6. Roll and place in greased baking dish (or possibly spray with food release)seam side down.
7. Pour remaining cream sauce over all and bake for 30 minutes.
8. Remove from oven and sprinkle grated cheese over all and return to oven untill cheese is melted.
9. Arrange coarsely minced lettuce around edges of dish.
10. Serve with green chile sauce, or possibly salsa cruda, or possibly Pico de Gallo.
11. Recipe easily expands to serve a crowd.
12. Excellent for buffet service.

flour, chicken, whipping cream, green onions, black pepper, sour cream, corn tortillas, chicken, pimentos, cheddar cheese

Taken from cookeatshare.com/recipes/baked-chicken-enchiladas-74316 (may not work)