| This recipe is liked by 3 person(s). |
Chicken Enchiladas
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Sammy John Viviano via Carme Engel
| 1 small package | flour tortillas |
| 1 to 2 cups | Monterey Jack cheese, shredded |
| 1 to 2 cups | chicken, cooked and shredded |
| ¾ cup | onion, chopped |
| ¼ cup | margarine |
| 2 cups | chicken broth |
| 1 cup | sour cream |
| 1 4-ounce can | green chilies, chopped |
Put about 2 tablespoons cheese, 2 tablespoons chicken, and 1 tablespoon chopped onion in each tortilla. Roll up and place seam side down in baking dish. In saucepan melt margarine, blend in flour. Add broth. Stir constantly until mixture thickens and bubbles. Stir in sour cream and chilies. Cook until heated through, but do not boil. Pour over tortillas.
Bake 20 minutes at 425?F.
Serves 6-8.
It comes on good authority (Sammy John Viviano) that this is a crowd pleaser. It comes to us from Carme Engel.
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