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    CHICKEN ENCHILADAS


    Source of Recipe


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    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: recipe follows

    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.
 

 

 

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