Old Bear's Recipe of the Month
June 1995

                  Enchilada Veronique

     2 cups    chopped onion
   1/2 cup     butter
   1/2 cup     flour
     1 tsp     salt
     4 cups    milk
     1 can     chopped green chiles (4 oz.)
     2 cups    cooked, diced chicken
     2 cups    seedless grapes
     2 cups    monterey jack cheese, shredded
   1/2 lb      fresh mushrooms, sliced and sauteed
    12         corn tortillas
   1/2 cup     toasted slivered almonds

Begin by making a white sauce: saute onion in butter until tender. 
Add flour, salt and milk and cook over medium heat to make a 
medium-thick sauce.  Add the chopped green chiles and set aside.

In a large bowl, toss together the chicken, grapes, shredded cheese
and sauteed mushrooms.

Warm the tortillas.  (Cold corn tortillas tend to crack when rolled,
so flip each tortilla back and forth in a greased, hot frying pan 
over low heat until warm and pliable.)

Place a spoonful of chicken mixture across the center of each warm
tortilla.  Roll tortillas around the filling and place, seam side down,
in two lightly greased 7x11-inch baking dishes.

After all the tortillas are filled and rolled, pur sauce over the 
enchiladas.  Bake at 350 degrees F for 25 to 30 minutes, or until 
heated through.  Sprinkle the toasted almonds over top during the last
five minutes of baking.

Yields six to twelve servings of one to two enchilladas each.


source: Junior League of San Diego
        as reprinted in
        The Western Junior League Cookbook
        1979