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@...>

Related recipes