Green Chile Chicken Enchiladas

By Pattywak

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 1 clove garlic, minced
• 1 1/2 cups chicken stock
• 1 1/2 cups milk, at room temperature
• 1 teaspoon salt
• 1 cup chopped green chile
• 1/2 teaspoon oregano
• 2 cups chopped or shredded cooked chicken
• 1/2 cup chicken stock
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground red chile powder
• 2 tablespoons chopped green chile
• 1/4 cup minced onion
• 12 6" corn tortillas, quartered
• 1 1/2 cups shredded Mexican blend cheese

Details

Servings 1
Adapted from positivelysplendid.com

Preparation

Step 1

Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and cook until toasty, about 3 minutes. Add the garlic and cook for 1 minute more. Gradually whisk in the chicken stock, stirring well to avoid any lumps. Stir in the milk, salt, green chile, and oregano, and cook over medium heat until thickened and bubbly, about 15 minutes, stirring often.