|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | cup | chicken broth (10.5 ounce can) | 2 | cups, chopped or diced | boneless skinless cooked | 2 | tablespoons | Green chiles, 4 oz canned chopped with liquid | 1 | onion | 1 Large onion, yellow, diced | 1 | cup, whipped | heavy cream | 1 | cup, shredded | monterey jack cheese - shredded | 6 | tortillas, medium (approx 6" dia) | Tortillas, ready-to-bake or -fry, flour | 1 | tablespoon | Butter, light, Land o lakes | 1 | tablespoon | all-purpose flour |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Cook chicken in water until done, 20 minutes or so. Cool and shred, set aside. | | 2 | Cook onions in 1 T butter until soft, add green chilis. Cook a few minutes more, then add 1 T flour to pan to make roux. Add broth and cream and cook until slightly thickened. | | 3 | When thick add 1/2 cup cheese and melt into sauce | | 4 | Take half sauce out of pan and set aside | | 5 | mix cooked, cooled, chicken into remaining sauce. | | 6 | Assemble enchiladas.....lay tortillas on counter, add chicken, roll up and place seam side down in pan. | | 7 | When all mixture is used up, pour rest of sauce over all, sprinkle rest of cheese on top and bake at 350 for 30 minutes. |
|
