Monday, September 17, 2007

Chicken Enchiladas

  • 1 tablespoon butter
  • 1-2 medium onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 (4 ounces) cans chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 12 flour or corn tortillas
  • 1-1/2 cups shredded cooked chicken
  • 2 cups shredded cheese (I used a Mexican blend)
Serve with;
green onions with tops, thinly sliced
Sour cream

In a saucepan, melt butter over medium heat. Sauté onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
Grease a 13-in. x 9-in.x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with green onions, sour cream and salsa.

With this one, I was afraid that I had went to far out of the box for my boys (hubby included) but it was a hit! And the left overs were just as good the next day. {no pictures of this one to share, my camera isn't working}