Cheese Enchiladas

Name: Cheese Enchiladas
Ingredients: 2 cloves garlic, minced; 1 medium onion, minced; 2 tablespoons vegetable oil; 2 tablespoons flour; 2 cups chicken broth; 1 (4 ounce) canchopped mild green chilies; 2 cups drained chopped canned tomatoes; 12 corn tortillas; 4 cups grated monterey jack cheese (1 pound); 1 avocado, sliced; 1 cup chopped green onion; 2 cups sour cream (16 ounces)

12 ingredients

10 steps

Ingredients

2 cloves garlic, minced
1 medium onion, minced
2 tablespoons vegetable oil
2 tablespoons flour
2 cups chicken broth
1 (4 ounce) canchopped mild green chilies
2 cups drained chopped canned tomatoes
12 corn tortillas
4 cups grated monterey jack cheese (1 pound)
1 avocado, sliced
1 cup chopped green onion
2 cups sour cream (16 ounces)

Directions

1

Saute onion and garlic in oil until soft.
2

Stir in flour and cook for 1 minute.
3

Add broth and cook until thickened.
4

Add chiles and tomatoes and simmer for 10 minutes.
5

Cool slightly.
6

Puree sauce in blender or food processor.
7

Dip each tortilla in sauce, place a large spoonful of cheese and a spoonful of sauce in each and roll up.
8

Place filled, rolled tortillas in a large, flat ungreased baking pan.
9

Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes.
10

To serve, garnish with sliced avocado, sour cream and chopped green onion.