Green Chilie Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This simple but tasty chicken dish is in our regular weekly rotation. It can be prepared ahead of time - just wait until you are ready to cook it before you pour the sauce over the tortillas. Ingredients:
12 -18 corn tortillas |
1/2 cup oil |
8 ounces shredded monterey jack cheese |
3/4 cup chopped onion |
1/4 cup butter |
1/4 cup flour |
2 cups chicken broth |
4 ounces diced green chilies |
1 cup sour cream |
1 chicken or 3 chicken breast halves, boiled and shredded (or chopped) |
chopped green onion |
Directions:
1. Cook tortillas in hot oil until softened (5 seconds).
2. Place some chicken, cheese, and onion on each tortilla and roll up.
3. Place seam side down in greased baking pan.
4. In a saucepan, melt butter, add flour, and stir well.
5. Add broth; cook til thickened.
6. Stir in sour cream and chilies and continue stirring until heated.
7. Pour over enchiladas.
8. Bake at 375 degrees for 20 minutes or until heated through.
9. Put remaining cheese on top and return to oven for 5 minutes.
10. Garnish with chopped green onions and serve with white rice made with chicken broth and a can of Ro-tel tomatoes.
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