Ooey Gooey White Chicken Enchiladas

[no red sauce or tomatoes] 

White Chicken Enchiladas
*WARNING* In my book there is no such thing as too much cheese 

~INGREDIENTS~
~Sauce~
1.5 cups chicken broth
1/4 cup flour
 3/4 cup sour cream
3/4 cup milk
 2 cups shredded Monterey Jack or Cheddar cheese
1/2 tsp salt

~Filling~
1/2 can refried beans 
1 tablespoon margarine
 1 onion, chopped
 1/2 tsp garlic powder [or 3 cloves minces garlic]

 1 tablespoon chili powder
 2 medium sized cooked chicken breast , chopped or shredded
 1  4 oz. can chopped green chile peppers, drained
1 cup shredded Monterey Jack Cheese 

5 or 6 (10 inch) Large flour tortillas

 ~DIRECTIONS~ 
 1 Put chicken in medium saucepan and boil breasts for 15-20 minutes if thawed 0r 25 minutes if frozen. Preheat oven to 350 degrees F (175 degrees C).
2 In a small sauce pan mix broth, flour, milk, salt. Whisk together until flour is completely incorporated. Then add cheese and sour cream; stir together and warm on medium low until cheese is melted.
 3 Melt margarine in a medium saucepan over medium high heat. Add onion, chile peppers, chili powder,  and garlic, saute until tender. Stir in the chicken, refried beans, 1 cup cheese, and 1/2 cup of the cheese sauce. Cook and stir until heated through.
 4 Spread 1/2 cup of the sauce in a 9x13 inch baking dish. Spoon about 3/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish.
5. Pour remaining cheese sauce on top.
6. Bake, uncovered, 15-20 minutes, **just warming it all through since most of it is already heated prior to putting together** until bubbly and lightly browned.

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.