St. Louis Chicken Enchiladas

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add to shopping list Ingredients

6 chicken breast halves, poached and shredded
1 8 oz. pkg cream cheese
1 can chopped black olives
1 bunch green onions, chopped
1 bunch cilantro, finely chopped
1 cup chicken broth
Salt & pepper to taste
2 cups shredded white American cheese
1 pkg whole wheat flour tortillas
Bechamel sauce

Preparation

Mix first seven ingredients and divide into 8 portions. Place filling in 8 tortillas and roll tightly. Place seam side down in baking dish. Cover with Bechamel sauce and shredded cheese. Bake 45 minutes at 350 degrees. Serve with Mexican rice and shredded lettuce. BECHAMEL SAUCE: Melt 5 TBSP butter in skillet and add half cup of flour to make a rux. Add 4 cups warmed milk and stir until well blended and smooth, no lumps. Add 1/2 tsp salt, 1/4 tsp freshly ground white pepper and pinch freshly ground nutmeg.

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Reviews

11/28/10

Theresa111 says:

Wow! Wish you had a photograph to go along with your nice recipe. You have made this dish very tempting, especially with the Bechamel sauce.

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