Food For Friday: Chicken Enchiladas Mornay

I absolutely love Mexican food. And these enchiladas are one of my favorite Mexican dishes to make at home. They are easy to prepare and perfectly creamy and cheesy. One batch makes a large pan full, so they are great to share with friends!

Ingredients:

6 tbls. butter
6 tbls. flour
3 cups milk
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbls. grated parmesan cheese
1 small can mild diced green chiles
2-3 cups cooked chicken, cubed (4 breasts)
10-12 flour tortillas
3/4 cup grated or shredded Swiss cheese
1/2 cup sour cream

Sprinkle chicken with garlic salt & pepper (or add additional spices such as chili powder, cayenne pepper, cilantro, etc. I usually add a little chili powder or cayenne pepper to mine.) Bake at 375 for 25+ minutes or until cooked through. As a shortcut, I often simmer my chicken in water in a skillet on the stovetop until it is cooked through, drain the water, and then add the spices to each side as I flip it over to brown it slightly. Cube cooked chicken.

On top of stove, melt butter on medium to low heat. Stir in flour to make a paste. Remove from heat to add milk; return to heat & stir until thick. Add salt, pepper & chiles. Mix 1 cup the of sauce with the cubed chicken in a bowl. Heat tortillas (20 seconds in microwave) to make pliable & spoon chicken mixture down the middle of each. Roll & place seam side down in a glass baking dish. (I like more chicken filling in each tortilla, so I often use just 10 tortillas.)

Stir swiss cheese & sour cream into remaining sauce. Heat until melted and blended. Stir often to keep cheese from sticking to the bottom of the pan. Pour over top of the rolled tortillas. Sprinkle top with parmesan cheese & bake for 10-12 minutes at 350 degrees until hot and bubbly.