GREEN CHILE CHICKEN ENCHILADAS
12 - 18 corn tortillas
1/2 c. oil
8 oz. shredded Monterey Jack cheese
3/4 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
2 c. chicken broth
4 oz. chopped green chiles
1 c. sour cream
1 chicken or 3 breast halves, boiled and shredded
Cook tortillas in hot oil until softened (5 seconds).
Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.
Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chilies. Stir until heated. Pour over enchiladas.
Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.
These are the best chicken enchiladas you have ever tasted!
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