Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 chopped onions; 2 (4 oz.) cans green chilies, chopped; 1 garlic clove; 2 Tbsp. butter; 2 Tbsp. flour; 1 1/2 c. chicken broth; pinch of salt; 1/4 tsp. cumin; 1 c. Monterey Jack cheese; 1 c. Cheddar cheese; oil; 1 doz. tortillas; 1 1/2 c. shredded chicken; 1 c. cream or milk

14 ingredients

12 steps

Ingredients

2 chopped onions
2 (4 oz.) cans green chilies, chopped
1 garlic clove
2 Tbsp. butter
2 Tbsp. flour
1 1/2 c. chicken broth
pinch of salt
1/4 tsp. cumin
1 c. Monterey Jack cheese
1 c. Cheddar cheese
oil
1 doz. tortillas
1 1/2 c. shredded chicken
1 c. cream or milk

Directions

1

Melt butter in pan.
2

Saute onions; add green chilies and garlic.
3

Stir in flour and chicken broth.
4

Add salt and cumin. Simmer 15 minutes.
5

Heat oven to 350°; grease cake pan.
6

Fry tortillas slightly in hot oil.
7

Dip into sauce.
8

Roll chicken and cheese in each tortilla.
9

Pour remaining sauce and cream over enchiladas.
10

Sprinkle with remaining cheese.
11

Bake for 20 minutes. Garnish with lettuce, green onions and tomatoes.
12

Serves 6.

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