Chicken Enchiladas

Ingredients:
2 Tbsp Margarine
2 Tbsp Bobs Red Mill All Purpose Flour
1 cup milk
1 1/2 cup grated old chedder cheese
1 1/2 cups Old el paso Taco Sauce
1 tsp cumin
pepper
salt
2 cups cooked diced chicken
Western family gluten free tortillas (about 8" tortilla)
1/2 cup sour cream

Directions:
In saucepan, melt butter. Whisk in flour; cook for 2 minutes. Whisk in milk; boil till thick. Remove from heat; stir in 1/2 cup cheese, 1/2 cup taco sauce, cumin, salt and pepper. Stir in chicken.
First spread a bit of sour cream on the tortilla. Using small amounts, fill tortillas. Roll up tightly, tucking in edges. Place tortillas in a greased 9 by 13 dish. Spoon remaining taco sauce over tortillas. Sprinkle with remaining cheese. Bake at 350F for about 30 minutes.



It may not look appetizing when it is cut open but it sure tasted amazing!!