Chicken or Turkey Enchiladas

2 tablespoons margarine or butter
3 tablespoons All-purpose flour
5 cups milk
1 cup sour cream (Add another cup of milk if not using sour cream)
4 teaspoons Chicken Bouillon
18 Corn Tortilla Shells
2 cups or more cooked diced chicken or turkey
6 to 8 ounces cheddar or other type of cheese
1 tablespoon Taco Seasoning (this is mild)

Tear up tortilla shells in a 9 x 13 baking dish. Grate the cheese. Add bouillon to the milk.
Melt margarine in a deep frying pan. Add flour until mixed with the margarine. Add some
of the liquid to the frying pan. Slowly add all the the liquid to the frying pan and mix. Add
the sour cream, then the taco seasoning and the cheese and let boil until cheese is melted.
Add the chicken or turkey to the liquid. Place the liquid over the shells and mix with a spoon until
shells are covered. Bake at 400 degrees F. for 25 to 30 minutes or until bubbly. Serve with
lettuce, tomatoes, and extra sour cream.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html