Sole' Chicken Enchiladas

Sole' Chicken Enchiladas
3 chicken breast, boiled and shredded
2 Knorr's chicken cubes
1 8 ounce tomato sauce
1 teaspoon cumin
corn tortillas
19 ounce enchilada sauce
1 can Wolf brand no beans chili
2 cups Mexican 4 cheeses

Robin's White Sauce
1/4 cup butter
1/4 cup flour
14 ounce can chicken broth
8 ounce sour cream
4 ounce cream cheese
2 1/2 cups mozzarella cheese

My niece Sunny Jo, cooked this for me the other night. She use to live in Texas and got the low down on how to cook Mexican enchiladas from a friend. They used a different type of Knorr's cubes (tomato) but we couldn't find it anywhere here. I added the white sauce, and served it with fiesta corn. Which was one can of whole corn, 1 tablespoon finely chopped onion, and one roasted pepper chopped.

Boil and shred your chicken very fine.

Leave about 1/2" of water in your pan you boiled your chicken in; adding your Knorr's cubes, tomato sauce, and cumin. Add your shredded chicken and simmer.

In large skillet heat up your enchilada sauce on simmer. Add one tortilla at a time, just leave in there a second to coat and to make it soft.

In large casserole dish, add tortilla; filling it with chicken and sprinkle with cheese; then roll. Repeat until all are done. Top with chili. We ended up with 15 enchiladas.

Sprinkle with remaining Mexican 4 cheese. Bake at 375 for about 20 minutes or until cheese is good and melted.

Sauce
In sauce pan, melt butter on medium to low heat; stirring in flour, mixing it well.

Add chicken broth, stirring until the lumps are out. Then add both your cheeses; stirring until all has melted.

When your enchiladas are done, pour your sauce over the top and serve.

These were delicious and such a treat to have someone cook for me. Sunny Jo has moved here, and I'm sure she's going to be cooking in the kitchen with me again. I call her Sunshine, because when anyone is around her, they can't help but smile.

P.S. Sole's was named after Sunny.

Be Sweet and Stay Sweet!