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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe in a cookbook when I was about 12 years old. My mom got me all of the ingredients and told me to make it. We all ended up enjoying the recipe and made it many times over the years. Ingredients:
12 corn tortillas |
1/2 cup cooking oil |
2 cups shredded monterey jack cheese |
3/4 cup chopped onion |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
2 cups chicken broth |
1 cup sour cream |
1 (4 ounce) can chopped green chilies, drained |
Directions:
1. In skillet cook tortillas, one at a time, in hot oil - about 10 seconds each or until just limp. (Do not overcook or they will not roll).
2. Drain each tortilla on a paper towel.
3. Place 2 T shredded cheese and 1 T chopped onion on each tortilla; roll up.
4. (Reserve remaining cheese).
5. Place tortillas, seam side down, in a 13 X 9 baking dish.
6. In medium saucepan melt butter or margarine; blend in flour.
7. Add chicken broth; cook stirring constantly, until mixture thickens and bubbles.
8. Stir in sour cream and the 4 ounce can of chopped green chilies.
9. Cook the mixture until heated through but DO NOT BOIL.
10. Pour sour cream sauce over rolled tortillas in baking dish.
11. Bake at 425 degrees for 20 minutes.
12. Sprinkle any remaining shredded monterey jack cheese on top of the casserole and return to the oven for about 5 more minutes or until the cheese melts.
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