Chicken Enchiladas-2

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8 Flour Tortillas


Sauce:
2 T flour
2 T canola oil
1 t chili powder
1 t cumin
1 14 oz chicken broth
1 8 oz tomato sauce
1 t salt
¼ t garlic powder


Heat oil and flour to make a roux. Add remaining ingredients, bring to a boil & simmer uncovered for 10 minutes.


Filling:
2 ½ cups cooked chicken
½ cup thinly sliced green onions
¾ cup shredded cheddar (1/2 in filling & ½ on top)
¾ cup shredded Monterey Jack (1/2 in filling & ½ on top)
¼ cup sour cream
2 oz chopped green chilis
½ t dried cilantro


Mix ingredients.

Slather sauce on tortillas, add ¼ cup filling.

Put a layer a layer of  sauce on bottom of a baking dish.

Fill dish with enchiladas.

Pour remaining sauce on top.

Add remaining cheese.

Bake uncovered at 350F for 20 minutes.

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