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"Hunger is the best sauce in the world."--Cervantes

Chicken Enchiladas Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. butter
2 medium onions, chopped
1 garlic clove, minced
2 Tbsp. flour
2 c. shredded cheddar cheese
1 c. milk
2 (4 oz.) cans chopped green chilies
1/4 tsp. salt
1/4 tsp. cumin
12 flour or corn tortillas
1 c. chicken broth
1 1/2 c. shredded cooked chicken
2 green onions with tops thinly sliced, optional
salsa
sour cream
Directions:
Directions:
Preheat oven at 350º. In sauce pan, melt butter over medium heat. Saute onion and garlic. Blend in flour. Stir in broth, milk, chilies, salt, and cumin. Cook and stir until thick and bubbly. Reduce heat simmer for 5 minutes while stirring. Set this aside. Grease a 9 x 13 inch baking dish. Spoon a small amount of sauce in center of each tortilla spread to edge. Place about 2 Tbsp. chicken down center of tortilla, sprinkle 1-2 Tbsp. cheese on top of chicken. Roll up and place in the baking dish with the seams down. Pour remaining sauce over top. Sprinkle with remaining cheese and green onions. Bake uncovered for 20-30 minutes or until hot and bubbly. Serve with salsa and sour cream.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Shredded beef may be used in place of chicken.

 

 

 

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