Chicken Enchiladas

Ingredients

• 2 1/2 broiler fryer cut up
• 1 tsp salt
• 1 sprit fresh parsley
• 1 tsp pepper corn
• 1 small onion quartered
• 1 stalk celery cut into pieces
• 1 TBSP all purpose flour
• 1 C. Commercial Sour cream
• 10 - 6" flour tortillas
• 1 Med onion Diced
• 2 C. 8 o.z. Shreeded Mozzarella

Directions

• Combine first 6 ingredients in a dutch oven; cover with water, and
• cook chicken until tender. Remove chicken from broth, strain broth,
• reserving 2 cups for sauce. Bone chicken, and cut meat into small
• pieces; set aside. Gradually stir 1/4 cup reserved broth into flour
• in a medium sauce pan; stir until smooth. Add remaining 1 3/4 cup
• broth; cook over low heat, stiring contantly, until smooth and
• thicken. Remove from heat; add sour cream, stiring gently to blend,
• set aside. Wrap tortillas in foil, bake at 350 degrees for 15
• minutes. Put about 1 TBSP chopped chicken onto each tortilla;
• sprinkle with diced onion and about 1 TBS cheese. Roll tightly, and
• place in a 12 x 8 x 2" baking dish, pour sour cream over enchiladas;
• sprinkle with remaining cheese. Bake at 350 degrees for 15 to 20
• minutes or until bubbling.
• Yields 5 servings.