"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mom's Green Enchiladas Recipe

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This recipe for Mom's Green Enchiladas, by , is from Rees Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Day

Category:
Category:

Ingredients:  
Ingredients:  
4 T. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 (4-oz.) can green chilies
12-16 corn tortillas
2 c. shredded cheddar or Monterey Jack cheese
3/4 c. chopped onion, optional

Directions:
Directions:
Preheat oven to 425 F. In a saucepan, melt butter. Add flour. Blend in chicken broth and cook until thick and bubbly. Stir in sour cream and chilies. Heat but do not boil. Remove from heat. Heat tortillas for a few seconds to soften. Place 2 T. cheese and 1 T. onion on each tortilla and roll up. Place seam side down in a baking dish. Pour sauce over enchiladas. Bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top; bake until cheese melts.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is one of Allison's favorites! It was a regular in Mom's rotation of meals. I learned how to make it very young. She used to dip the tortillas in hot oil to soften them. Now corn tortillas are much softer to begin with, so I just warm mine in the microwave so they don't break. I also usually add some salt and garlic powder to the sauce. I never put onion in mine, either, but I sometimes sprinkle the top with sliced green onions.

 

 

 

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