Green Chile Chicken
Enchiladas
16 corn or flour tortillas
1/3 cup vegetable oil
1 cup Monterey Jack cheese, shredded
3/4 cup onion, chopped
1/4 cup butter or margarine
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 (4 oz) can chopped green chilies
1 cup sour cream
1 cooked chicken, shredded
Heat tortillas, one at a time, in a skillet with a little hot oil until
softened (5 seconds each).
Place some chicken, cheese, and onion on each tortilla and
roll up. Place seam side down in greased baking pan.
Melt butter, add flour, stir well. Add broth and cook till thick.
Stir in sour cream and chilies. Stir until heated. Pour over
enchiladas.
Bake at 375 degrees for 20 minutes or until heated through.
Put remaining cheese on top and return to oven for 5 more minutes.
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