->Chicken Enchiladas 14 <-

Yield: 4 Servings

1 Tbsp flour

1 cup chicken stock

1 pint whipping cream or half and half

2 green onions and tops, chopped

1 tsp salt

freshly ground black pepper

1 pint sour cream

12 corn tortillas

3 cups cooked chicken breast

2 pimentos, cut in strips

1/2 lb cheddar cheese, grated

green chile sauce, or salsa

lettuce, coarsely chopped

Preheat oven to 350 F. Mix flour with stock and heat until slightly

thickened. Add the whipping cream (or half and half), green onion,

salt and pepper. Bring to boil. Stir in sour cream until well

mixed. Dip each tortilla in cream sauce, then arrange chicken and strip of pimento down center of each tortilla. Roll and place in

greased baking dish (or spray with food release)seam side down.

Pour remaining cream sauce over all and bake for 30 min. Remove

from oven and sprinkle grated cheese over all and return to oven

until cheese is melted. Arrange coarsely chopped lettuce around

edges of dish. Serve with green chile sauce, or salsa cruda, or Pico de Gallo.