White Chicken Enchiladas
Enchiladas: 2 large chicken breasts, poached in boulliion 1 8 oz. package cream cheese, softened 5 T. butter, divided 1 C. mushrooms, diced 3 stalks celery, diced 1 t. Mrs. Dash seasoning Salt Pepper 8-10 flour tortillas Using an electric mixer, beat 3 T. butter and cream cheese until soft. Add chicken and mix until shredded. In frying pan, sauté mushrooms and celery in 2 T. butter until soft. Add to chicken mixture and stir to combine. Add seasoning, and salt and pepper to taste. Fill tortillas and roll up, place in pan. Sauce: 3 T. butter 3 T. flour 2 C. water reserved from poaching chicken breasts (or just use chicken broth) 1 C. sour cream Salt Pepper 1 C. shredded cheddar cheese Melt butter in large pan over medium heat. Add flour and mix until smooth and flour is cooked, about 1-2 minutes. Whisk in chicken broth, and cook until mixture starts to thicken. Add sour cream, and stir until combined. Add salt and pepper to taste. Pour over