Chicken Enchiladas 55 Recipe

  • 1 cup chopped cooked chicken
  • 1/2 cup cooking oil
  • 12 flour Tortillas
  • 16 ounces shredded Monterrey Jack cheese
  • 3/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounces chopped green chilies
In a small frying pan, pour in oil and heat over medium heat. Dip tortillas one at a time in hot oil. Remove from oil. On each tortilla, place 2 T. of cheese, 1 1/2 T. chicken and 1 T. onion. Roll up tortilla and place, seam side down, in single layer in a 9x13 casserole dish. In a saucepan, melt butter. Add flour, stirring to blend well. Slowly add chicken broth and cook, stirring until mixture thickens. Stir in sour cream and chilies. Continue cooking until heated thorough (do not boil.) Pour over tortillas and place in 350° oven for 30 minutes. Remove from oven. Sprinkle with remaining cheese and return to oven for 5 minutes or until cheese melts. Serves 12.
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