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Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 12 servings
I love Chicken Enchiladas; it's always my preferred menu item at any Mexican restaurant. Now after all this time, I've made my own. I was surprised how easy it was. This recipe is straight forward and another Hill Country treasure I've brought back home with me.
1 1/2 pound chicken, cooked and chopped 1 (4.5 oz) can chopped green chiles 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese 1 bunch green onions, finely chopped
1/4 cup butter 1/4 cup flour 2 cups chicken broth 1 (4.5 oz) can green chiles 16 oz. sour cream
12 small tortillas
Combine filling ingredients in large bowl and set aside.
In a medium saucepan whisk together butter and flour, cookingslightly. Add in chicken brown slowly, and cook over low heat, until it begins to thicken, stirring often. Add in the green chiles and sour cream. Heat and then remove from burner and set aside.
Heat tortillas either in chicken broth or butter/oil until soft. Place an ample portion of the filling in the center of each one, and roll them. Place them seam side down in a baking dish.
Cover with the sour cream/chile sauce. Garnish with additional cheese and bake at 375F for 20 minutes until heated through.
Serve with pico de gallo, additional cheese, and/or choppedgreen onions as garnish.