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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Homemade sauce, great taste! Prep time is approximate. This recipe is taken from Colorado Cache cookbook...my favorite cookbook. Ingredients:
2 cloves garlic, minced |
1 medium onion, minced |
2 tablespoons vegetable oil |
2 tablespoons flour |
2 cups chicken broth |
1 (4 ounce) can chopped mild green chilies |
2 cups drained chopped canned tomatoes |
12 corn tortillas |
4 cups grated monterey jack cheese (1 pound) |
1 avocado, sliced |
1 cup chopped green onion |
2 cups sour cream (16 ounces) |
Directions:
1. Saute onion and garlic in oil until soft.
2. Stir in flour and cook for 1 minute.
3. Add broth and cook until thickened.
4. Add chiles and tomatoes and simmer for 10 minutes.
5. Cool slightly.
6. Puree sauce in blender or food processor.
7. Dip each tortilla in sauce, place a large spoonful of cheese and a spoonful of sauce in each and roll up.
8. Place filled, rolled tortillas in a large, flat ungreased baking pan.
9. Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes.
10. To serve, garnish with sliced avocado, sour cream and chopped green onion.
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