Enchiladas de Pollo y Queso (aka. Cheesy Chicken Enchiladas)
5 T butter
1 medium onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 1/2 T chili powder
1 1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterrey Jack
12 corn tortillas
1 medium onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 1/2 T chili powder
1 1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterrey Jack
12 corn tortillas
Melt 2 T. butter and cook onions until softened, turn off heat. Add chicken and green chilies. Set aside.
Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and 1/2 cup cheese.
Stir 1/2 cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9×13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes. They freeze well, just defrost and bake normal time.
No comments:
Post a Comment