Beef Or Chicken Enchiladas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | T | Butter or margarine |
| 2 | Onions, chopped | |
| 1 | Garlic clove, minced | |
| 2 | T | All-purpose flour |
| 1 | c | Chicken broth |
| 1 | c | Milk |
| 2 | Chopped green chilies, 4 | |
| ounces each | ||
| 1/4 | t | Salt |
| 1/4 | t | Ground cumin |
| 12 | Flour or corn tortillas | |
| 1 1/2 | c | Shredded cooked beef or |
| chicken | ||
| 1 | c | Shredded Monterey Jack |
| cheese 4 ounces | ||
| 1 | c | Shredded cheddar cheese, 4 |
| ounces | ||
| 2 | Green onions with tops | |
| thinly sliced | ||
| Sour cream | ||
| Salsa |
INSTRUCTIONS
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@jazz.cybermedia.net> on May 28, 1998. Recipe by: Taste of Home, Pam Tangbakken, Genesee, Idaho Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@airmail.net> on Sep 14, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 577
Calories From Fat: 303
Total Fat: 34.4g
Cholesterol: 156.1mg
Sodium: 1702.6mg
Potassium: 818.9mg
Carbohydrates: 17.8g
Fiber: 2g
Sugar: 10.7g
Protein: 48.8g