Chicken Enchiladas

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 large chicken legs or 1 whole chicken
• 3 carrots
• 3 stalks celery
• 1 large onion
• water
• 4 tablespoons butter
• 3 tablespoons flour
• 4 cups milk (hot)
• salt and pepper
• nutmeg (feshly grated is best)
• 12 -14 flour tortillas (7 inch, depending how much you fill them)
• 3 cups of old cheddar cheese (or your favorite)
• cooking spray

Recipe

• 1 place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour.
• 2 remove chicken and take off the skin and shred the chicken.
• 3 refrigerate the stock, skim off the fat and freeze it for another use.
• 4 over medium heat, melt butter, add flour, cook for 1 minute.
• 5 add hot milk and cook until slightly thickened. (not too thick).
• 6 add salt, pepper and nutmeg to taste.
• 7 take 1 cup of the sauce and mix it in with the chicken.
• 8 place as much of the chicken mixture you like on each tortilia and wrap them up placing them seam side down in a sprayed baking dish.
• 9 pour the remaining sauce over the enchiladas.
• 10 sprinkle with cheese.
• 11 bake in a 350 oven for 25-30 minute.