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Chicken Cheese Enchiladas Recipe

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This recipe for Chicken Cheese Enchiladas, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jayne Hamblin
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c chopped cooked chicken
1 /12 c shredded Monterey Jack Cheese
1 (4-ounce) can chopped green chilies divided
8 (10-inch) flour tortillas
2 tbsp butter
1/4 c flour
2 1/2 c chicken broth
1 tsp cumin
1/4 tsp garlic powder
1 c shredded cheddar cheese
salsa and guacamole

Directions:
Directions:
Preheat oven to 375. Combine chicken, Monterey Jack Cheese, and half the green chilies in a bowl and mix well. Spoon equal portions of chicken mixture onto each tortilla. Roll to enclose filling. Arrange in a 13x9 baking dish. Melt butter in a small saucepan over medium heat. Add flour and stir until smooth. Add broth gradually, stirring continually. Bring to boil. Cook, stirring continually until thickened, about 2 minutes. Stir in cumin, garlic powder and remaining green chilies, Pour over enchilada. Sprinkle with cheddar cheese.
Bake until hot and bubbly, about 15 minutes. Top with salsa and guacamole.

Preparation Time:
Preparation Time:
under 30 minutes

 

 

 

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