Chicken Enchiladas (2 versions)

 White Chicken Enchiladas

1/4 cup mayo
1/4 cup flour
1-1/2 cups milk
8 oz shredded Cheddar Cheese, divided
1 lb. boneless skinless chicken breasts, cooked, shredded or cubed
1-2 cups shredded zucchini
1/2 cup salsa

8 flour tortillas (6 inch)

Preheat oven to 375°F.
Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Add chicken, salsa and parsley to remaining sauce; scoop 1/4 cup down center of each tortilla. Roll up. Place, seam-sides down, in 13x9-inch baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
Bake 25 min. or until heated through.

Results: I thought they were kinda bland. So, I adjusted the recipe to have double the amount of salsa that I used originally and I'll add some seasonings next time. (The next time I made them, I left the salsa the same, but I added a small can of red enchilada sauce. GOOD!)

Chicken Enchiladas with Green Chili Sour Cream Sauce

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.