Sauce:

3/4 C. Butter

3/4 C. Flour

1 Quart Rich Chicken Stock

3/4 C. Half and Half

1T Chopped Pimientos

1T Green Chilies

1T Cilantro

2 tsp. Salt

1/4 tsp. White Pepper

 

Filling:

1T Chopped Onion

3 Oz Cooking Oil

1 Lb Cooked Chopped Chicken

4 Oz Cream Cheese

4 OZ Sour Cream

1T Green Chilies

 

12 Soft Tortillas

8 Oz Monterrey Jack Cheese

 

Sauce: Melt butter over low heat. Mix in flour very slowly until flour and butter are blended well. Do not let this mixture brown. Remove from heat and add warm (not boiling) chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimientos, chilies, cilantro, salt and pepper. Stir and keep warm. Filling: Cook chopped onions in oil until soft. Add chopped chicken. Add salt and pepper to taste and stir until ingredients are mixed well. Remove from heat. In a mixing bowl, cream the cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers. Stir and mix ingredients. Roll filling in soft tortillas. Cover enchiladas with sauce, and top with shredded cheese and extra chilies. Bake in a 350 degree oven until sauce and cheese are bubbling.