Elaine's Chicken Enchiladas

Chicken Enchiladas

from Elaine Mizukawa

1. Boil chicken with salt, celery and green onions, reserving broth.

2. Make a basic white sauce using part milk and part broth. Add garlic paste.

( I add a can of green chilies and a teaspoon of cumin. Don’t make the sauce too thick.)

3. Dip corn tortillas in broth to soften, then roll with shredded chicken and cheese.

4. Place in a casserole pan and cover with white sauce. Sprinkle with cheese and bake till bubbly.

5. Serve with a mound of finely shredded lettuce, fresh salsa and guacamole.