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Green Chili Cheese Enchiladas Recipe

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This recipe for Green Chili Cheese Enchiladas, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Beckley - Administrator's Office
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Green Chili Cheese Sauce:
3 tbsp butter
3 tbsp flour
1 1/2 c milk
1/4 tsp salt
2 c diced green chili
2 c grated monterey jack cheese

Enchiladas:
diced onions
grated cheese
12-18 Corn tortillas - cooked lightly in oil (soft)

Directions:
Directions:
First, make a Béchamel sauce (white sauce) as follows: In a medium, heavy saucepan, melt 3 tbsp of butter over low heat. Blend 3 tbsp of flour into the melted butter. Add 1/4 tsp of salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add 1 1/2 cup of milk, stirring constantly. Continue cooking slowly until mixture comes to a boil. Add salt and pepper to taste. Remove from heat and stir in green chili, 2 cups grated cheese and stir until smooth and thickened. Set aside.

Cook corn tortillas in very hot oil briefly so that they are still soft. Dip tortilla into sauce to cover, and place in 13X9 casserole dish. Place small handful of chopped onions in center of tortilla, top with good amount of grated cheese and roll the enchilada. Repeat this technique until you have filled your casserole dish with enchiladas. Pour remaining sauce over top of enchiladas Sprinkle any remaining cheese and onions over top and bake in 350º oven for approximately 30-40 minutes.

Personal Notes:
Personal Notes:
This recipe doubles easily.

 

 

 

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