This is a terrific dish to bring for potluck. If there is not already a signature enchilada-maker already at your gathering... or even if there is!!
Today we renamed it for our guests, though with a whole teaspoon of chili powder, it was a little spicy for the little ones.
Chicken Enchiladas
1/2 c. creamcheese
1/2 c. sour cream
3/4 c. salsa
1 tsp. chili powder
1/2 tsp. salt
3 cups diced, cooked chicken
2 cups cheddar cheese, divided
1/3 c. chopped green onions
9 flour tortillas
In medium bowl, stir creamcheese, sour cream, salsa, chili powder and salt. Mix in half of the cheese, chicken and onions. Lay out tortillas on table or big counter and divide mixture between them. I spread about 1/3- 1/2 c. on the side, tuck in the sides and roll. Place seam side down in greased 9x13 dish. I fit 7 down the middle, and two squished down the sides. Sprinkle remaining cheese all over the top.
Sauce
1/8 c. margarine
1/8 c. flour
2 c. milk (approx)
1 can green chiles
either 1/3 can cream of chicken soup, or a little chicken stock powder for flavoring.
Melt margarine, stir in flour, stir in milk to make a roux. Microwave until thickened, add green chilies with some of the liquid from the can, and the chicken flavoring of choice. Pour sauce all over enchiladas.
Bake at 350 for 20 minutes, if cooking right away. If refrigerated, bake at 325 for 1/2 hour.
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