Main Dish - Chili Chicken Enchiladas
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 Tbls. butter
- 2 Tbls. flour
- 1 cup chicken broth
- 1 can (4 oz.) chopped green chilies
- 1/8 tsp. pepper
- 1 cup (4 oz.) shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- 2 cups chopped cooked chicken
- 4 – 8” four tortillas
- Sliced olives, chopped tomatoes, green onions, jalepenos, etc.
In small saucepan, sauté onion and garlic in butter until tender. Combine flour and broth until smooth. Gradually add to pan., Stir in the chilies and pepper. Bring to boil, cook and stir for 2 minutes or until thickened.
Remove from heat. Stir in ½ cup cheese and sour cream. Stir until melted. Combine chicken and ¾ cup sauce. Place about ½ cup chicken mixture down center of each tortilla. Roll up and place seam side down in greased 11 x 7 x 2 pan. Pour remaining sauce over enchiladas.
Bake uncovered at 350 for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes, etc.