Chicken Enchiladas Suiza

When I was at the gym the other day the Rachael Ray's Show was on. She was making her version of Chicken Enchiladas Suiza. I started craving the recipe that I have been using for years. When Richard was in high school he took a cooking class. His teacher handed out a lot of recipes and the Recipe for White Enchilada Sauce was one of them.

Chicken Enchiladas Suiza

8 to 12 corn tortillas
2 to 4 tablespoons oil
Poach Chicken (shredded)
White Enchilada Sauce (recipe follows)
2 cups grated cheese blend (Monterey Jack and cheddar)

Preheat oven to 350⁰F. Grease 9x13 inch baking dish.

In a small skillet over medium heat oil; fry corn tortillas about half a minute on each side, place on paper towels to drain.

Place a good amount of shredded chicken down center of tortilla.

Roll up and place in baking dish, repeat with remaining chicken and tortillas.

Pour sauce over rolled tortillas in baking dish; sprinkle with grated cheese.

Bake 30 minutes.

Serve with Easy Spanish Rice.

White Enchilada Sauce

¼ cup butter
¼ cup flour
1 can chicken broth (I used 2 cups of broth from poach chicken)
1 small carton sour cream
1 (4oz.) can diced green chilies

In a saucepan, melt butter, and flour; cook until bubbly and well mixed.

Add chicken broth and cook until thickened stirring, occasionally.

Add sour cream and diced green chilies, cook until heated thoroughly do not boil.