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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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My children like this recipe, because I don't make it with the green chilies or hot peppers. This recipe is for those of us who don't like things so spicy. I hope you like it. Ingredients:
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 |
Directions:
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.
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