Chez Pablo’s Chicken Enchilada’s 

Ingredients: One large roasted chicken (pick up already cooked at your local deli), shredded. Four cups of chicken broth, One half cup of chopped cilantro, One half cup of heavy cream, One half cup of milk, Two cans (small) diced green chilies, Two diced jalapeno peppers, One clove of crushed garlic, Four tablespoons of flour, Two tablespoons of corn starch, One cup diced scallions, Eight flour tortilla’s, Two cups of grated Monterey Jack cheese, Two cups of grated Mozzarella, One cup sliced olives, Chez Paul’s Salsa Fresca, Guacamole, and Sour cream. 

Preparation: Sauce: In a large saucepan combine chicken broth, cilantro, heavy cream, diced green chilies, jalapeno peppers and garlic, mixing well after each addition. Mix together flour, cornstarch and a half-cup of milk. Heat to boiling, reduce heat to medium and cook until sauce thickens. Set aside and prepare enchiladas. 

Preparation: Enchiladas: Preheat oven to 350 degrees. Prepare a 9x13 pan with a half-cup of the enchilada sauce to cover bottom of pan. Lay out tortillas and fill evenly with shredded chicken. Add chopped scallions to each. Place a small amount of sauce in each tortilla. Add Monterey Jack and Mozzarella cheeses. Roll up tortillas and place in prepared pan. Cover thoroughly with remaining sauce. Add both cheeses, covering all the tortillas. Garnish with the sliced olives and bake for twenty-five minutes. Serve immediately.