Nita’s Chicken Enchiladas

Seventeen years ago I accompanied himself to Greece for a Letterheads Meet; or signwriters piss-up if you prefer; near Corinth. We were picked up from Athens airport by the host of the meet and found ourselves sharing a car with another couple, John and Nita from San Diego.  It was Nita who, over the course of the week, changed my rather skewed view of all Americans being brash, noisy and obnoxious as we hung out together whilst our other halves busied themselves watching paint dry, since found we enjoyed each other’s company. Back home we periodically kept in touch by email and then became Facebook friends and although we don’t keep in daily contact; it can be months between; every so often our posts pop up on each other’s timeline. About a year ago Nita re-shared a recipe for chicken enchiladas, which, since I had recently become a domestic goddess, I immediately saved. Like one of my other favourites, Chicken Alfredo, it is quick, simple and uses up the leftovers from our roast chicken dinner. I do, however, leave out the chillies since we are not keen, plus, one of our daughters has an allergic reaction to them resulting in a severe itchy rash all over her body. I might try experimenting with the flavours and ingredients though to add a little variety. 

1. Preheat oven to 350C. Grease a 9×13 baking dish.
2. Mix the chicken and half the cheese.
3. Divide mixture between the wraps, roll up and place in dish.
4. Melt the butter in a medium saucepan, add the flour, combine well and cook for 1 minute.
5. Add the broth and mix until smooth. Cook until sauce is thick and bubbly.
6. Add the sour cream and chillis (if using) and warm through. Do not bring to the boil as this will curdle the sour cream. 
7. Pour sauce over enchiladas and top with the remaining cheese. 
8. Bake for 22 minutes and finish off under the grill to brown the cheese.