Baked Enchiladas Con Pollo
|Chicken stock||1 Cup (16 tbs)|
|Whipping cream||1 Pint|
|Scallions||2 , chopped|
|Ground black pepper||1 Teaspoon|
|Sour cream||1 Pint|
|Cooked chicken breast||3 Cup (48 tbs)|
|Canned pimientos||2 , cut into long strips|
|Sharp cheddar cheese||1⁄2 Pound, grated|
1 Preheat oven to 350°F. Mix flour with stock and heat until slightly thickened. Add the whipping cream, scallions, salt and pepper. Bring to a boil. Stir in the sour cream until well mixed.
2 Dip each tortilla into the cream mixture, then arrange chicken and pimiento down the center of each; roll up.
3 Place rolled enchiladas in a greased flat baking dish. Pour remaining cream mixture over them and bake for 30 minutes.
4 Sprinkle cheese over the enchiladas and heat until melted.