green chile chicken enchiladas
|
| |
| 12 - 18 | corn tortillas |
| 1/2 cup | oil |
| 8 oz. | shredded monterey jack cheese |
| 3/4 cup | chopped onion |
| 1/4 cup | butter or margarine |
| 1/4 cup | flour |
| 2 cup | chicken broth |
| 4 oz. | chopped green chiles |
| 1 cup | sour cream |
| 1 | chicken or 3 breast halves, boiled and shredded |
| |
| cook tortillas in hot oil until softened (5 seconds). |
| 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 at 375 degrees 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 a sprig of fresh cilantro, if desired. |
| |
| source: http://myweb.cableone.net/howle/page/grnchenh.htm |
| |
| |
| |
| |
| |
| (ID: 78433) Mirror: rec.food.recipes: Mon, Aug 4, 2003 |