White Sauce Enchiladas

White Sauce Enchiladas
From Katie M.

Boil 5 or 6 chicken breasts and shred.

Sautee: 1 bunch of green onions, ½ yellow pepper diced, ½ red pepper diced (For me, these are optional. If I am feeling lazy, then I don’t use them.)

Shredded cheddar (or whatever type of cheese you like)

White sauce: (I usually double it for a 9x13 pan)
¼ c butter
¼ flour

-melt butter and stir in flour until smooth

-add 2 cups of chicken broth and boil to thicken

-take off of heat and stir in 1 cup of sour cream and 4 oz green chiles

How to assemble enchiladas:

-Pour some of the white sauce on the bottom of a 9x13 pan (just enough to cover the bottom of pan)

-On your counter or cutting board, start with a tortilla

-Spread refried beans in a line down the middle of your tortilla

-Put some chicken on top of beans

-Put some of your sautéed veggies on top of chicken

-Sprinkle cheese on top

-Roll tortilla together (burrito style) and put into 9x13

-I usually put 8 in a 9x13 pan

-Then after you have assembled your enchiladas and have them in the pan, pour the rest of the white sauce on top to cover them. Sprinkle remaining cheese on top. Cook for 30 minutes at 350.

These are very filling. I usually serve them with some Spanish rice and cut up fruit.