Green chile chicken enchiladas

Yield: 1 Servings

Measure Ingredient
12 Corn tortillas (up to 18)
¼ cup Flour
½ cup Oil
2 cups Chicken broth
8 ounces Shredded Monterey Jack cheese
4 ounces Chopped green chiles
¾ cup Chopped onion
1 cup Sour cream
¼ cup Butter or margarine
1 Chicken or 3 breast halves; boiled and shredded

Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas. Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired. Posted to CHILE-HEADS DIGEST V4 #057 by Judy Howle <howle@...> on Aug 02, 1997

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