Categories: Mexican, chicken, main course
Ingredients
- 2 c (8oz) shredded Jack cheese
- 23/4 c chopped onion
- 1 doz corn tortillas
- 3/4 c cooking oil
- 1/4 c margarine
- 1/4 c flour
- 1 1/2 c chicken broth
- 1 c sour cream
- 1 4oz can diced green chilies
Directions
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Mix shredded cheese and onion in a large bowl.
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In a skillet, cook tortillas in very hot oil from about 3 sec.
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Place about 3T oz cheese mix on each tortilla and roll up. Place seam side down in 9×13 or larger pan.
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In a sauce pan melt margarine, blend in flour. Add chicken broth, cook stirring, constantly till mix thickens. Remove from heat and stir sour cream and green chilies.
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Pour over tortillas and bake 425 for 15-20 min.