CHICKEN ENCHILADAS
Source of Recipe
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List of Ingredients
1 cup cooked, diced broiler-fryer chicken
1/2 cup cooking oil
12 corn tortillas
2 packages (8-oz. each) shredded Monterey Jack cheese, divided
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz.) jalapenos or green chilies, sliced
Spicy Sauce: recipe follows
Recipe
In small frypan, place oil and heat over medium temperature. Dip
tortillas, one at a time, in hot oil. Remove tortilla from oil; on
each tortilla place 2 tablespoons of the cheese, 1 1/2 tablespoons
chicken and 1 tablespoon onion. Roll up tortilla and place, seam side
down, in single layer in 9- x 13-inch casserole. In saucepan, melt
butter; add flour, stirring to blend well. Slowly add chicken broth
and cook, stirring, until mixture thickens. Stir in sour cream and
peppers; continue cooking until heated through but do not boil. Pour
over tortillas and place in 350�F. oven for 30 minutes. Remove from
oven; sprinkle remaining cheese on top and return to oven for 5
minutes more or until cheese melts. To serve, top with Spicy Sauce.
Makes 6 servings.
Spicy Sauce:
In small bowl, mix together 1 finely chopped tomato, 1/2 cup finely
chopped onion, 2 chopped jalapenos, 1/4 cup tomato juice and 1/2
teaspoon salt.
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