Chicken Enchiladas

By slmorgan13

Ingredients

• 2 - 2 1 lb chicken; cut up
• 1 teaspoon salt
• 1 small onion; quartered
• 1 stalk celery; cut into pieces
• 1 tablespoon flour
• 1 cup sour cream
• 10 flour tortillas
• 1 medium onion; diced
• 2 cups Monterey Jack Cheese; shredded

Details

Servings 6

Preparation

Step 1

Cook chicken with onion and celery until tender. Remove chicken from broth. Strain broth reserving two 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 saucepan. Stir until smooth; add remaining 1 3/4 cups broth. Cook over low heat, stirring constantly until smooth and thick; remove from heat. Add sour cream, stirring gently to blend. Set aside. Wrap tortillas tightly in foil; bake at 350' for 15 minutes. Spoon 1 tablespoon chopped chicken into each tortilla; sprinkle with diced onion and 1 tablespoon cheese. Roll tightly and place in a 12" x 8" x 2" baking dish. Pour sour cream sauce over enchiladas; sprinkle with remaining cheese. Bake at 350' for 15 to 20 minutes.