Ingredients
-
6
-
3
-
3
-
1
-
-
-
4
-
3
-
4
-
-
-
12 - 14
-
3
-
-
Directions
White Sauce Chicken Enchiladas, My children like this recipe, because I don’t make it with the green chilies or hot peppers This recipe is for those of us who don’t like things so spicy I hope you like it , My family really liked this dish I only used 3 cups of milk or else it would have been way too runny but that may have been because used a ‘lite’ butter and trim milk it was still deliciously saucy and got rave reviews from all Thanks for sharing
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Steps
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1
Done
|
Place Chicken Legs and Vegetables in Large Pot, Cover With Water and Cook For Aprox. 1 Hour. |
|
2
Done
|
Remove Chicken and Take Off the Skin and Shred the Chicken. |
|
3
Done
|
Refrigerate the Stock, Skim Off the Fat and Freeze It For Another Use. |
|
4
Done
|
Over Medium Heat, Melt Butter, Add Flour, Cook For 1 Minute. |
|
5
Done
|
Add Hot Milk and Cook Until Slightly Thickened. (not Too Thick). |
|
6
Done
|
Add Salt, Pepper and Nutmeg to Taste. |
|
7
Done
|
Take 1 Cup of the Sauce and Mix It in With the Chicken. |
|
8
Done
|
Place as Much of the Chicken Mixture You Like on Each Tortilia and Wrap Them Up Placing Them Seam Side Down in a Sprayed Baking Dish. |
|
9
Done
|
Pour the Remaining Sauce Over the Enchiladas. |
|
10
Done
|
Sprinkle With Cheese. |
|
11
Done
|
Bake in a 350 Oven For 25-30 Minute. |
