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Mexican: Green Chile & Sour Cream Enchiladas

Source of Recipe


Cocinas de New Mexico






List of Ingredients



• 3 cups chicken broth
  
• 3 Tbsp flour
  
• 1 cup cooked chicken
  
• 1 cup chopped green chile
  
• 1/2 tsp garlic salt
  
• Shortening
  
• 9 corn tortillas
  
• 2 cups grated sharp Cheddar cheese
  
• 1 medium onion, chopped
  
• 2 cups sour cream
  






Instructions



1. Combine 1 cup broth with the flour in a medium saucepan. Add the remaining broth and cook over medium heat until thickened.
   
   
2. Stir the chicken, chile and garlic salt into broth and set aside.
   
   
3. Heat 1/2 inch of shortening in a heavy pan over medium-high heat. Quickly dip each tortilla into the shortening to soften. Drain on absorbent paper towels.
   
   
4. Combine 1 cup cheese, onion and sour cream in a medium mixing bowl.
   
   
5. Assemble the enchiladas by placing 1/4 cup of sauce on each heat-proof dinner plate, followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of the sour cream mixture. Top with remaining sauce and cheese.
   
   
6. Place in a 350-degree oven for 15 minutes or until cheese melts.