Employee Interests
Mom’s Chicken Enchiladas
Best Friends
Contributed by Sam Dungan, Shipping/Receiving Kent Ingredients: • 10 Flour tortillas • 1lb. Shredded Cooked chicken • 1 Cup Monterey Jack
Craig Clayton – Business Lead - Recycling Solutions at Eagle Rock has 7 animals in their household. He says their basement is split half for the dogs and the other is for the cats. The 4 dogs names are : • Bella (American Pitbull) • Bo (Black Lab) • Mac ( German Shepard) • Luna – little white dog, not sure what breed
Cheese and/or other blends of shredded cheese.
• 3 Tbsp. Butter • 3 Tbsp. Flour • 2 Cups Chicken broth (Low sodium optional) • 1 Cup Sour cream (Or Greek yogurt as alternative) • 4 oz, can Diced green chiles • Salt and pepper • Taco seasoning (Or any other preferred seasonings) • 1 Cup Monterey Jack Cheese Instructions: 1. Preheat oven to 350F ° degrees. 2. Spray a 9X13 inch baking dish with nonstick cooking spray. 3. Add 1 cup of shredded cheese. Season with salt, pepper and a taco seasoning. 4. Place chicken mixture in each of the flour tortillas. 5. Roll them all up and place them in baking dish, side by side. 6. In a medium saucepan, melt butter. Whisk in flour and let cook and thicken for 1 minute. 7. Add chicken broth and whisk until smooth. 8. Stir in sour cream and chiles. (Be sure to not let the mixture boil). 9. Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese. 10. Bake for about 20-25 minutes. Serve warm, topped with extra sour cream, and with your favorite sides.
Three Cats: • Gordon • Link • Zelda
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