Ingredients: |
Ingredients: For the enchiladas:
1 tablespoon onion, chopped
3 ounces vegetable oil
1 pound cooked chicken, chopped
Salt
Pepper
4 ounces cream cheese, softened
4-6 ounces sour cream
1 tablespoon chopped jalapeño
1 dozen soft corn tortillas
2 cups Monterey Jack cheese, shredded
For the Monterey Sauce:
1/4 cup butter
1/4 cup all-purpose flour
1 quart chicken broth, warm
1/4 cup heavy cream or Half and Half, warm
1 tablespoon chopped pimientos
1 tablespoon chopped green chilies
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon ground white pepper
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Directions: |
Directions:Preheat oven to 350 degrees. Sauté onion in hot oil in skillet over medium heat until tender. Stir in chicken, salt, and pepper; remove from heat. Beat cream cheese and sour cream in a large bowl at medium speed with a handheld mixer until creamy; stir in chicken mixture and jalapeño. Season with salt and pepper.
Cook tortillas on both sides in a lightly greased skillet over medium heat until softened. Spoon filling evenly into tortillas, roll up and place, seam side down, in a baking dish. Cover with Monterey Sauce and sprinkle evenly with cheese. Bake at 350 degrees for 20 to 30 minutes or until heated through.
For the sauce:
Melt butter in a saucepan over low heat. Gradually add flour, stirring until well blended (do not let brown). Remove from heat and gradually stir in chicken broth. Cook over low heat until smooth and thickened. Stir in cream (do not let boil). Add pimientos, chilies, cilantro, salt, and pepper to sauce. Cook, stirring often, until thoroughly heated. Keep warm. |
This recipe for Enchiladas Monterey is from