Chicken Enchiladas
Recipe:
4 skinless chicken breasts
1 onion, diced
3 stalks celery, diced
2 Herb Ox chicken bouillon cubes
4 cups hot water
4 tablespoons unbleached flour
½ cup water
¼ cup half & half
1 teaspoon garlic salt
1 can green chilies
tortilla shells
Co-jack cheese
Sour cream
Salsa
Shredded lettuce (optional)
In a large saucepan, boil chicken breasts, onion, celery, and chicken bouillon in 4 cups water until tender. Pull chicken off in bite-sized chunks. Set aside. Using half of stock, reserving the other half to dip shells in. Bring to a boil and add flour dissolved in ½ cup water. Cook until thickened. Remove from heat. Add half & half and garlic salt. Mix well. Using a wire whisk, until smooth, Add chicken to sauce, Spray a 9 x 13 inch (or larger) glass baking dish with butter-flavored cooking spray. Dip tortilla shells in reserved stock. Spoon chicken mixture on shells and sprinkle with co-jack cheese. Roll up and place in baking dish. Continue this until pan is full. Cover with foil and bake for 30 to 35 minutes in a 350 degree oven. Serve with sour cream and salsa. Shredded lettuce can be put on top. If desired.