Chicken, chili and cheese enchiladas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Red onion; chopped |
| 2 | cups | Chicken; bite-sized |
| 2½ | cup | Monterey jack cheese; coarsely, grated |
| 10 | 7-inch flour tortillas | |
| 2 | Tblsp butter | |
| ½ | cup | Scallions; sliced |
| 2 | Tblsp flour | |
| 2 | cups | Chicken broth; low sodium |
| 1½ | cup | Sour cream |
| 2 | 4-oz. cans green chilies; diced, drained | |
Directions
Heat oven to 350 degrees. In medium-size bowl mix chicken, 1½ cups cheese, and chopped red onion. Place ⅓ cup mixture on bottom half of each tortilla and roll up. Arrange rolled tortillas, seam side down, in 13x9x2-inch baking dish. Set aside. Melt butter in heavy 2-quart saucepan over low heat. Sprinkle in flour, stirring constantly 5 full minutes. Add broth, continuing to stir. Increase heat to medium, stirring about 3 minutes until mixture begins to bubble and thicken. Remove from heat; fold in sour cream and chilies. Pour sauce over rolled tortillas in baking dish, then bake, uncovered 15 minutes. Sprinkle with remaining 1 cup cheese and scallions. Bake 5 minutes longer, until cheese melts.
Posted to EAT-L Digest 01 Aug 96 Date: Fri, 2 Aug 1996 10:46:38 -0500 From: LD Goss <ldgoss@...>