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 enchiladas, top with cheddar cheese, and bake at 350 for 20-25 min. until cheese is bubbly. 

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