Chicken, Chili and Cheese Enchiladas

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Chicken, Chili and Cheese Enchiladas Ingredients

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

Instructions for Chicken, Chili and Cheese Enchiladas

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

Main Ingredient: ChickenCuisine: Uncategorized

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