Recipe Thursday

Chicken California (courtesy of Favorites and Things)
4 T butter
4 T flour
½ tsp salt
¼ tsp pepper
2 cups milk
2 cups chicken, cooked & shredded or cut into bite-size pieces
2 cups Monterey Jack cheese, grated
1 dozen flour tortillas
2 T chopped parsley

1) Preheat oven to 350*.
2) Measure flour, salt & pepper into small bowl.
3) Melt butter in saucepan over low heat. Add flour/salt/pepper all at once. Whisk until mixed well.
4) Cook over low heat, stirring until mixture is smooth & bubbly.
5) SLOWLY stir in milk, whisking constantly, and heat to boiling. Continue stirring until smooth & thickened.
6) Reserve half of sauce, set aside.
7) Put a spoonful each of chicken, cheese and sauce in each tortilla, then roll up enchilada-style. Lay side-by-side in a 9x13” pan.(I just add 1 tablespoon of sauce to each tortilla)
8) Spread remaining sauce evenly over top of rolled tortillas. Sprinkle with remaining cheese & chopped parsley.
9) Bake uncovered at 350* for 20-25 mins.


** The only changes I made was that I used a mixture of Monterey Jack and Cheddar cheese and I also didn't have parsley on hand, so I didn't add it**