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1
To begin with, put the chicken legs in a pot covered with water and boil until fully cooked (probably about 15-20 minutes).
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2
Then remove the chicken from the broth, saving broth for sauce.
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3
In a large pot bring sour cream, chicken soup and 1 cup of milk to low simmer.
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4
While this heats, mix 1 cup of milk and 1 cup of flour in a mixing bowl until flour is fully dissolved.
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5
Stir in flour and milk mixture once the sour cream mixture is simmering.
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6
Lower heat and add all remaining ingredients except mozzarella.
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7
Raise heat to a low slow boil for 5 minutes, stirring constantly.
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8
After 5 minutes, remove from heat.
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9
Add mozzarella.
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10
Salt and pepper to taste.
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11
Allow to cool slightly before assembling the enchiladas.
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12
Finishing the enchiladas:
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13
Steam or heat tortillas for a few seconds so that they are pliable.
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14
Shred your boiled chicken and salt and pepper it lightly.
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15
Fill each fried or steamed tortilla with chicken and grated cheese (your choice) and roll.
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16
Place in a 9x13 pan, seam side down, till every inch of pan is used.
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17
Pour warm (not hot) sauce over the rolled enchiladas and sprinkle with remaining cheese.
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18
Bake in oven, uncovered at 350F for 25 minutes or until edges are boiling.
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19
Or you can heat them in the microwave if you used a glass pan heat on full power for 10 minutes.
