Chicken Enchiladas - via MSF
Cook and shred (boil 10 minutes) 2-3 chicken breasts. Season with 1 t. cumin and 1 t. chili powder. Combine 1/2 c butter and 1/2 cup flour in medium saucepan. Heat 2 min. Remove and stir in 1 c chicken broth, 1 c milk, 1 t salt, 1 t cumin and 1 t chili powder. Return to heat and stir til thick and bubbly. Remove from heat and str in 1 pint sour cream (2 c) Steam tortillas to soften. Add chicken to each tortilla and cheese with a little sauce. Roll and place seam-side down. Top with sauce and sprinkle with cheese.
Bake uncovered for 30 minutes.
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