Ingredients:
12 -18 corn tortillas
1/2 cup oil
8 ounces shredded monterey jack cheese
3/4 cup chopped onions
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 onions
Directions:
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.
In a saucepan, melt butter, add flour, and stir well.
Add broth; cook ’til thickened.
Stir in sour cream and chilies and continue stirring 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 minutes.
Garnish with chopped green onions and serve with white rice made with chicken broth and a can of Ro-tel tomatoes.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.