Green Sour Cream Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A Tex-Mex family favorite. Serve with pinto beans. Ingredients:
28 ounces monterey jack cheese, grated |
36 count white corn tortillas |
2 sweet onions, diced |
4 (4 ounce) cans diced green chilies |
1 (4 ounce) can diced jalapenos, divided |
4 tablespoons flour |
4 tablespoons butter |
4 ounces sour cream |
8 chicken bouillon cubes |
5 cups water |
Directions:
1. Bring water and bouillon cubes to boil in large sauce pan, then lower heat to simmer 15 minutes.
2. In large frying pan melt butter on med low heat then add four slowly stirring continuously to create a roux.
3. Raise heat to medium on chicken broth and slowly stir in roux mixture. Whisk to smooth any lumps.
4. Add Green chilies and add 1 Tablespoon jalapenos at a time to desired flavor. Should be on the spicy side (sour cream will mellow spice when added).
5. Lower to simmer and stir frequently.
6. Preheat oven to 400 degrees.
7. Heat about 6 tortillas at a time in small plastic grocery bag for 50 seconds in microwave.
8. Make enchiladas by rolling cheese and onions in heated tortillas.
9. Place rolled tortillas tightly in greased baking pan.
10. Remove thickened sauce from heat and slowly whisk in sour cream.
11. Pour sauce over enchiladas and bake in 400 degree oven for 20-25 minutes.
12. Sprinkle any remaining cheese on last 5 minutes of baking.
13. Let cool 10 minutes before serving.
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