| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Corn tortillas (up to 18) |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Oil |
| 2 |
c |
Chicken broth |
| 8 |
oz |
Shredded Monterey Jack cheese |
| 4 |
oz |
Chopped green chiles |
| 3/4 |
c |
Chopped onion |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Butter or margarine |
| 1 |
|
Chicken or 3 breast halves; boiled and shredded |
INSTRUCTIONS
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@ebicom.net> on Aug 02, 1997
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