Chicken Enchiladas Recipe

Directions:

1. Set pulled chicken aside into large bowl.
2. Add pimento, chilies, 1 cup of cheese and chili powder to chicken and mix together well.
3. Melt butter in skillet and add onion. Cook until onions are tender. Remove from heat.
4. Using whisk, immediately add flour, sour cream and chicken stock and keep stirring until it thickens. Set aside.
5. Add 1/2 of the cream mixture to the chicken mixture and mix to blend well.
6. Grease a 9x13 baking dish.
7. Pull out the 10 tortilla shells and spread the chicken mixture evenly on each, spreading onto the center of the tortilla. Roll up and place seam side down in the dish. Continue until all 10 are complete.
8. Coat with the remainder of the sour cream mixture and cover with the remainder of the cheese.
9. Bake at 350 for 20-25 minutes until cheese is brown and bubbly.