Chicken Enchiladas
Preheat Oven to 375F
12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese, shredded
3/4 cup onion, chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces green chile, chopped
1 cup sour cream
3 chicken breast halves without skin, boiled and shredded
chopped green onion and cilantro, garnish
Cook tortillas in hot oil until softened (5 seconds, one at a time).
Place some chicken, cheese, and onion on each tortilla and roll up.
Place seam side down in greased baking pan.
Melt butter, add flour, stir well. Add broth; cook till thick.
Stir in sour cream and chiles.
Stir until heated. Pour over enchiladas.
Bake for 20 minutes or until heated through.
Put remaining cheese on top and return to oven for 5 more minutes.
Garnish with chopped green onions and cilantro.
Preheat Oven to 375F
12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese, shredded
3/4 cup onion, chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces green chile, chopped
1 cup sour cream
3 chicken breast halves without skin, boiled and shredded
chopped green onion and cilantro, garnish
Cook tortillas in hot oil until softened (5 seconds, one at a time).
Place some chicken, cheese, and onion on each tortilla and roll up.
Place seam side down in greased baking pan.
Melt butter, add flour, stir well. Add broth; cook till thick.
Stir in sour cream and chiles.
Stir until heated. Pour over enchiladas.
Bake for 20 minutes or until heated through.
Put remaining cheese on top and return to oven for 5 more minutes.
Garnish with chopped green onions and cilantro.
