Babe's Casserole Trifecta: Third And Final Contender

I've been recycling my friend Kathleen's Enchilada recipe for years and it's one of Babe's absolute favorites. So much so, that occasionally I have to shelf it so Babe doesn't end up in "EA". You know, Enchiladas Anonymous...

Enchiladas

12 flour tortillas
6 chicken breast poached in white wine and chicken broth (reserve broth!)
2 cups chicken broth
white wine
3/4 cup chopped finely onion
8 oz package Mexican grated cheeses
1/4 cup flour
cup sour cream
can diced mild green chilies

Poach trimmed chicken breasts in the 2 cups chicken broth with generous splash of white wine. Cool then slice chicken into shredded, bite sized pieces.

In each tortilla place approximately 2 tablespoons chopped chicken, 1 tablespoon chopped onion and 2 tablespoons shredded cheese.

Roll up each tortilla and place seam side down in a 9x13 casserole dish sprayed with olive oil.

Replenish the white wine in the cook's glass...

Melt the butter in a saucepan, blend in flour. Add the reserved poaching broth and cook stirring constantly until sauce thickens and bubbles. Stir in the sour cream and diced chilies cooking til heated through. Don't boil! Pour sauce over enchiladas and bake at 350° for 30 minutes. Cover with remaining shredded cheeses and cook for an additional 5 minutes.

Kindness of Kathleen Abercrombie for the tons of mileage Enchilada recipe. And, for forgiving me the less than fantastic staging due to the fact that all my pretty cooking accoutrements are in storage...XXOO