Creamy chicken enchiladas

One whole chicken, baked (I buy one at
the grocery store)

Tortillas
Queso Fresco cheese
Monterey Jack cheese

1/4 cup butter
1/4 cup flour
chicken stock
sour cream

paprika

salt and pepper



To make a roux.  Melt butter in saucepan.  When it bubbles add flour and cook for one minute to create a thick sauce, whisking constantly.  Keep whisking and slowly add two cups of stock.  The roux will dissolve into the stock but you have to keep whisking the whole time.  Bring to a slow boil, whisking continuously until the sauce thickens.  Remove from heat and add 1 cup sour cream.

Set aside.

Tear chicken into small pieces and mix with one package Queso.  Add paprika, salt, and pepper to mixture.

Roll chicken and cheese mixture into tortillas and line large baking pan.

Pour sauce over tortillas then top with Monterey Jack cheese.

Bake uncovered at 350º for 35 minutes or until cheese starts to bubble and brown.

If I had time I would saute a sliced sweet onion and mix it with the chicken and cheese but I was in a hurry this time.