Enchiladas Con Pollo
 

Enchiladas Con Pollo

1/4 cup butter
1/4 cup flour
14.5 oz chicken broth
3/4 cup water
1 cup sour cream
4.5 oz chopped green chilies
12 flour tortillas (8-inch)
4 cups cooked, diced chicken breasts
16 oz Monterey Jack cheese, divided
1 bunch green onions, sliced

Preheat oven to 425 degrees.
Grease a 13x9 inch casserole dish.
Melt butter, add flour; stir until smooth and cook for 1 minute.
Gradually wisk in chicken broth and water. Cook over medium heat,
stirring until thickened. Stir in sour cream, green chilies, salt and
pepper. Pour half the sauce in bottom of prepared pan. Combine chicken,
2 cups cheese and 1/2 cup onions. Place 1/2 cup of chicken mixture on
each tortilla. Roll up and place in baking dish seam side down. Pour
remaining sauce over top. Bake uncovered for 20 minutes. Sprinkle with
remaining cheese and onions. Bake for another 5 minutes. Serves 8 to 10.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/