Categories: chicken, enchilada, main course, mex
Ingredients
- 12 corn tortillas
- 4 cups green chile sauce, recipe below
- 3 cups cooked minced chicken
- 1 pound shredded Monterey Jack cheese
- 1/4 cup minced onion
- 1 to 2 cups sour cream
- salt to taste
- green chile sauce, below
Directions
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Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.
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Make green chile sauce, below.
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Mix one cup chile sauce with the minced chicken.
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Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired.
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Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
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<b>Green Chile Sauce </b>
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1/4 cup olive oil
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1 clove garlic, minced
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1/2 cup minced onion
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1 tablespoon flour
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1 cup water
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1 cup chopped green chiles
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salt to taste
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Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.