Chicken, Chili and Cheese Enchiladas

Categories: Chicken | Main dishes

Serves: 6 Servings

Ingredients:

1/2 c Red onion; chopped
2 c Chicken; bite-sized
2 1/2 c Monterey jack cheese;
-coarsely, grated
10 7-inch flour tortillas
2 Tblsp butter
1/2 c Scallions; sliced
2 Tblsp flour
2 c Chicken broth; low sodium
1 1/2 c Sour cream
2 4-oz. cans green chilies;
-diced, drained

Instructions:
Heat oven to 350 degrees. In medium-size bowl mix chicken, 1 1/2 cups
cheese, and chopped red onion. Place 1/3 cup mixture on bottom half of each
tortilla and roll up. Arrange rolled tortillas, seam side down, in
13x9x2-inch baking dish. Set aside. Melt butter in heavy 2-quart saucepan
over low heat. Sprinkle in flour, stirring constantly 5 full minutes. Add
broth, continuing to stir. Increase heat to medium, stirring about 3
minutes until mixture begins to bubble and thicken. Remove from heat; fold
in sour cream and chilies. Pour sauce over rolled tortillas in baking dish,
then bake, uncovered 15 minutes. Sprinkle with remaining 1 cup cheese and
scallions. Bake 5 minutes longer, until cheese melts.
Posted to EAT-L Digest 01 Aug 96

Date: Fri, 2 Aug 1996 10:46:38 -0500

From: LD Goss

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