Nutrition Stop - Recipes - Chicken Enchiladas

Chicken Enchiladas

3 cups cooked and shredded chicken, skin removed
4 scallions, thinly sliced
3 plum tomatoes, seeds removed, and coarsely diced
1 1/2 cup grated cheese of your choice
8 tortillas
2 1/2 tablespoons butter
3 tablespoons white flour
2 cups strong brown chicken stock
1/8 teaspoon black pepper
salt and black pepper (to taste)

In a medium bowl, combine chicken, scallions (reserve 2 tablespoons), tomatoes (reserve 3 tablespoons) and 1 cup of cheese. Season with salt and black pepper. Refrigerate until ready to use. Melt butter in a medium saucepan over medium heat. Add flour. Cook and stir 1 minute. Add strong brown chicken stock and black pepper. Continue to cook and stir until thickened and bubbly, about 10 minutes. Remove from heat. Pour 1/3 of the sauce in the bottom of a 13"X9" baking dish. Preheat oven to 375 degrees. Place 1/2 cup chicken mixture on one side of a tortilla. Roll it up and place in the baking dish, seam side down. Continue with the remaining 7 tortillas. Pour the remaining sauce over the filled tortillas. Sprinkle grated cheese, reserved sliced scallions, and reserved diced tomato over top. Bake for 20-25 minutes, or until lightly browned and bubbly. Serves 4-6.