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."
 
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photo by MsSally photo by MsSally
photo by MsSally
photo by kymgerberich photo by kymgerberich
photo by kymgerberich photo by kymgerberich
photo by kymgerberich photo by kymgerberich
Ready In:
2hrs 20mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour.
  • Remove chicken and take off the skin and shred the chicken.
  • Refrigerate the stock, skim off the fat and freeze it for another use.
  • Over medium heat, melt butter, add flour, cook for 1 minute.
  • Add hot milk and cook until slightly thickened. (not too thick).
  • Add salt, pepper and nutmeg to taste.
  • Take 1 cup of the sauce and mix it in with the chicken.
  • 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.
  • Pour the remaining sauce over the enchiladas.
  • Sprinkle with cheese.
  • Bake in a 350 oven for 25-30 minute.

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Reviews

  1. 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 I used a 'lite' butter and trim milk..it was still deliciously saucy and got rave reviews from all. Thanks for sharing.
     
  2. What a delicious dish!!! It was easy to put together and you get the bonus of home-made stock!! This is a definite keeper!!
     
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I cook therefore I am.
 
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