Cutter Aviation is happy to announce our monthly winners will now have a choice of Coach, Tony Lama, and a few other gifts to choose from as we go forward.

Congratulations to our March winner: Tracey Presslor

Cutter Aviation's Exclusive
Monthly Giveaway for
Schedulers & Dispatchers has started!

Sign up for an opportunity to win your
choice of a $250 certificate for a pair of
Tony Lama boots or a Coach purse.

The SECRET CODE for this month is:

Now take that SECRET CODE and enter the contest here!

The giveaway registration will be open through March 20th and the winner
will be chosen at random at the end of the contest! 

• 12 – Flour tortillas (6-inch), warmed
  
• 3 tbsp - unsalted butter
  
• 3 tbsp - all-purpose flour
  
• 2 cups -chicken broth
  
• 1 cup - sour cream
• 1 - 4oz. can diced green chiles 
  
• 2 cups - cooked chicken-shredded
  
• 2 tbsp - chopped cilantro
• 2 cups -shredded Monterrey Jack cheese
  

1. Preheat the oven to 425 degrees. Coat a 9×13 baking dish with nonstick spray.
   
2. Melt the butter in a large saucepan over medium heat.
   
3. Whisk in flour until lightly browned, about 1 minute.
   
4. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about
   
5. 1-2 minutes. Stir in sour cream and green chiles.
   
6. In a medium bowl, combine chicken and 1 cup Monterey Jack cheese.

Assemble the enchiladas

1. Lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center
   
2. Roll the tortilla and place seam side down onto prepared baking dish.
   
3. Repeat with remaining tortillas and chicken mixture.
   
4. Top with sour cream sauce and remaining Monterey Jack cheese.
   
5. Bake in the oven until lightly golden and bubbly, about 20-25 minutes.
   
6. Serve immediately, garnished with cilantro, if desired.

We look forward to having you join us each month for the
Schedulers & Dispatchers Giveaway!  Good luck!  

Check out all of our FBO Locations with and
Current Retail Fuel Prices at this Link