Beef or chicken enchiladas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| 2 | mediums | Onions; chopped |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Chicken broth |
| 1 | cup | Milk |
| 2 | cans | Chopped green chilies; (4 ounces each) |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| 12 | Flour or corn tortillas | |
| 1½ | cup | Shredded cooked beef or chicken |
| 1 | cup | Shredded Monterey Jack cheese; (4 ounces) |
| 1 | cup | Shredded cheddar cheese; (4 ounces) |
| 2 | Green onions with tops; thinly sliced | |
| Sour cream | ||
| Salsa | ||
Directions
In a saucepan, melt butter over medium heat. Saut, onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. Grease a 13-in. x 9-in. x 2-in.
baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla.
Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over.
Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350~ for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Yield: 6 servings.
from Horton Family <dhorton@...> on May 28, 1998.
Recipe by: Taste of Home, Pam Tangbakken, Genesee, Idaho Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@...> on Sep 14, 1998, converted by MM_Buster v2.0l.