| Courtesy of Mission Foods
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| Recipe Ingredients:
6 Green Chiles, roasted and peeled
1/4 tsp. Salt
1/8 tsp. Cayenne Pepper
1/2 medium Yellow Onion
1 cup Sour Cream
1 oz. Oil
12 Corn Tortillas
1 1/2 cup Milk
1/2 cup cooked Chicken, shredded
4 oz. Cheddar Cheese, cubed small
Scallions minced
3 Tbsp. Flour
1 1/2 cup Monterrey Jack Cheese, shredded | | |
| Recipe Instructions:
1. Coarsely chop and combine the chiles and the onion and sauté in oil until the onion is translucent. Set aside. Bring the milk to a boil in a (2 1/2 qt.) sauce pan. Add the cubed cheddar cheese. To the hot milk, add the flour and mix until smooth. Coo, stirring steadily over medium heat until smooth and thickened (about 1 minute). Add salt and pepper.
2. To assemble the enchiladas: heat about 1/2"" of oil in a skillet large enough to accomodate the tortillas. Preheat the oven to 350 degrees. Pass the tortillas, one at a time, through the oil to soften and seal them. DO NOT ALLOW THEM TO BECOME CRISP! Press between paper towels to drain.Fill each tortilla with 1 1/2 tbsp each of chicken and the chile and onion mixture. Roll each tortilla up. Place the tortillas, seam side down, in a baking dish large enough to accommodate them. Cover.Bake about 10 minutes. Uncover. Top with the sauce and Monterrey Jack Cheese. Bake for another 8 minutes. Serve immediately garnished with minced scallions.
Enjoy this delicious chicken enchiladas Mexican recipe! |
Type of recipe: Poultry
| | Preparation Time (min): 40 | | Cook Time (min): | | Prep Tool: Oven | | | | |
