Chicken Enchiladas
Ingredients
- 2 1/2 broiler fryer cut up
- 1 tsp salt
- 1 sprit fresh parsley
- 1 tsp pepper corn
- 1 small onion quartered
- 1 stalk celery cut into pieces
- 1 TBSP all purpose flour
- 1 C. Commercial Sour cream
- 10 - 6" flour tortillas
- 1 Med onion Diced
- 2 C. 8 o.z. Shreeded Mozzarella
Directions
- Combine first 6 ingredients in a dutch oven; cover with water, and
- cook chicken until tender. Remove chicken from broth, strain broth,
- reserving 2 cups for sauce. Bone chicken, and cut meat into small
- pieces; set aside. Gradually stir 1/4 cup reserved broth into flour
- in a medium sauce pan; stir until smooth. Add remaining 1 3/4 cup
- broth; cook over low heat, stiring contantly, until smooth and
- thicken. Remove from heat; add sour cream, stiring gently to blend,
- set aside. Wrap tortillas in foil, bake at 350 degrees for 15
- minutes. Put about 1 TBSP chopped chicken onto each tortilla;
- sprinkle with diced onion and about 1 TBS cheese. Roll tightly, and
- place in a 12 x 8 x 2" baking dish, pour sour cream over enchiladas;
- sprinkle with remaining cheese. Bake at 350 degrees for 15 to 20
- minutes or until bubbling.
- Yields 5 servings.