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Chicken Enchiladas 2




Source of Recipe


Recipe from the National Chicken Council


List of Ingredients




-1 cup cooked, diced broiler-fryer chicken
-1/2 cup cooking oil
-12 corn tortillas
-2 packages (8-oz. each) shredded Monterey Jack cheese, divided
-3/4 cup chopped onion
-1/4 cup butter
-1/4 cup flour
-2 cups chicken broth
-1 cup sour cream
-1 can (4 oz.) jalapenos or green chilies, sliced

Spicy Sauce:
-1 finely chopped tomato
-1/2 cup finely chopped onion
-2 chopped jalapenos
-1/4 cup tomato juice
-1/2 teaspoon salt





Recipe



-In small frypan, place oil and heat over medium temperature.
-Dip tortillas, one at a time, in hot oil.
-Remove tortilla from oil; on each tortilla place 2 tablespoons of the cheese, 1 1/2 tablespoons
chicken and 1 tablespoon onion.
-Roll up tortilla and place, seam side down, in single layer in 9- x 13-inch casserole.
-In saucepan, melt butter; add flour, stirring to blend well.
-Slowly add chicken broth and cook, stirring, until mixture thickens.
-Stir in sour cream and peppers; continue cooking until heated through but do not boil.
Pour over tortillas and place in 350°F. oven for 30 minutes.
-Remove from oven; sprinkle remaining cheese on top and return to oven for 5 minutes more or until cheese melts.
-To serve, top with Spicy Sauce.
-Makes 6 servings.

Spicy Sauce:
-In small bowl, mix together 1 finely chopped tomato, 1/2 cup finely chopped onion, 2 chopped jalapenos, 1/4 cup tomato juice and 1/2
teaspoon salt.