These are great to make in bulk and freeze for future dinners. This recipe is more time intensive, but worth it! If you double the recipe then you can use the whole can of chilies…make a pan for tonight and then freeze the other!
3-4 chicken breasts-cooked and chopped
Corn tortillas
¼ cup margarine/butter
¼ cup flour
2 cups chicken broth
1 cup sour cream
2 cups Monterey Jack cheese
½ of a 4 oz can chopped green chilies
¾ cup chopped onion
Melt butter. Blend in flour and chicken broth. Cook until it thickens. Blend in sour cream. Don’t boil. Pour enough sauce to cover the bottom of 6x10” pan. Mix 1 ½ cups of the cheese, onion, chilies, and chicken in a bowl. Use this mixture to fill the tortillas. Roll tortillas and place seam side down in the pan. Pour sauce over all. Bake at 350 for 45 minutes. Sprinkle remaining cheese on top and bake 15 minutes longer.
If you are feeling lazy…you can always do the enchiladas in layers instead of rolling them. I do sauce, tortillas, filling, more tortillas, and more sauce.
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