Chicken Enchiladas

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1/2 cup butter
• 2 garlic cloves, minced
• 1/3 cup flour
• 2 cups beef stock
• 1 (15 ounce) can tomato sauce (use one with italian herbs if you can find it.)
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons rubbed sage
• 1/2 teaspoon salt
• 4 cups shredded cooked chicken breasts (i roast bone-in breasts)
• 12 corn tortillas
• 16 ounces monterey jack cheese, grated

Recipe

• 1 sauté garlic in butter until tender.
• 2 stir in flour until well-blended, gradually stir in broth and bring to a boil.
• 3 cook and stir for 2 minutes or until bubbly.
• 4 add tomato sauce and seasonings and heat through.
• 5 add about 1/2 c sauce to shredded chicken. -just enough to moisten chicken. i usually roast chicken with onion. i add in to mixture too.
• 6 pour 1 c sauce in bottom of 9x13.
• 7 fill each tortilla with a bit of chicken and cheese, fold over and place seam side down.  -mine always break when filling. it's ok. continue until pan full of snuggled up enchiladas.
• 8 top with remaining sauce, cover with foil and bake at 375 degrees for 20 minutes.
• 9 sprinkle with remaining cheese and bake uncovered another 15 minutes.