Enchiladas Recipe


° 10 wheat tortilla
° 3 C cooking shredded chicken
° 2 cups shredded cheddar cheese
° 2 cups grated cream cheese
° 6 tablespoons butter
° 6 tablespoons of wheat flour
° 2 cups full fat liquid milk
° 1 cup cream cheese
° 1 cup chicken broth
° Half a cup of green pepper

* Preparation :

Preheat the oven to 350 degrees Fahrenheit, and grease a heatproof skillet with a little oil or butter.
In a mixing bowl, combine shredded chicken, 1 1/2 cups cheddar cheese, and 1 1/2 cups cottage cheese. You should reserve some cheese around the enchiladas filling.
Place the tortillas on a flat plate and place three tablespoons of the chicken filling on one side of the tortilla. Repeat this procedure until you run out of fill.
 Keep the bowl full of enchiladas while you prepare the sauce.
In a medium saucepan over medium heat, put the butter and wait a few minutes until it is completely melted.
When the butter melts, gradually add the wheat flour.
Without stopping add milk and broth. Continue cooking until the sauce thickens, and by turning the whisk on the bottom you can see the metal surface of the pan.
Cream cheese is also added hot green pepper. All bends correctly are combined on and off. The sauce is the readings.
Pour the white sauce over the enchiladas.
After the first 15 minutes, turn the oven on to the grill function and cook for another 5 minutes before turning it off.
Take it out of the oven and leave it for 15 minutes.
You can serve it with chopped cilantro, avocado, or hot sauce.