Title: Baked chicken enchiladas
 Categories: Mexican, Chicken
      Yield: 4 Servings
 
      1 tb Flour
      1 c  Chicken stock
      1 pt Whipping cream or half&half
      2    Green onions & tops; chopped
      1 ts Salt
           Freshly ground black pepper
      1 pt Sour cream
     12    Corn tortillas
      3 c  Cooked chicken breast
      2    Pimentos; cut in strips
    1/2 lb Cheddar cheese; grated
           Green chile sauce; or salsa
           Lettuce; coarsely chopped
 
  Preheat oven to 350 F. Mix flour with stock and heat until slightly
  thickened. Add the whipping cream (or half & half), green onion, salt
  and pepper. Bring to boil. Stir in sour cream until well mixed. Dip
  each tortilla in cream sauce, then arrange chicken and strip of
  pimento down center of each tortilla. Roll and place in greased
  baking dish (or spray with food release)seam side down. Pour
  remaining cream sauce over all and bake for 30 min. Remove from oven
  and sprinkle grated cheese over all and return to oven untill cheese
  is melted. Arrange coarsely chopped lettuce around edges of dish.
  Serve with green chile sauce, or salsa cruda, or Pico de Gallo.
  
  Recipe easily expands to serve a crowd. Excellent for buffet service.