Chicken Enchilada
12 ingredients
2 steps
Ingredients
- 1 c. chopped onion
- 1/2 c. chopped green pepper
- 2 Tbsp. butter or oleo
- 2 c. chopped, cooked chicken
- 1 (4 oz.) can green chilies, rinsed, seeded and chopped
- 3 Tbsp. oleo
- 1/4 c. flour
- 3/4 tsp. salt
- 2 1/2 c. chicken broth
- 1 c. sour cream
- 1 1/2 c. shredded Monterey Jack cheese (6 oz.)
- 12 (6 inch) tortillas
Directions
-
1In large saucepan, cook onion and green pepper in 2 tablespoons oleo until tender. Combine in bowl with chicken and chilies; set aside. In same pan, melt 3 tablespoons oleo. Blend in flour and salt. Stir in broth; cook and stir until thick and bubbly. Remove from heat. Stir in sour cream and 1/2 cup cheese. Stir half mixture into chicken.
-
2Dip each tortilla into remaining sauce; fill with 1/4 cup chicken, then roll up. Place in 13 x 9 x 2-inch baking dish. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25 minutes.
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