Chicken Enchiladas

In a saucepan melt 1 T. butter and 1 T. flour. Add 3-8 oz. cans of tomato sauce, 3 cans of water, 2 large onions (chopped), 2 large green peppers (chopped) and some chili powder. Simmer for 3-4 hours until thickened (I’m sure you could speed this up and boil for a few minutes).
Cook several chicken breasts (3 or 4) and shred. Mix some cream cheese (about 3 oz.) with chicken and roll with cheese and sauce into flour tortillas. Top with remaining sauce and cheese Cook in oven until warmed and melted.

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