Categories: Tex-Mex Recipes
Ingredients
- 5 Tsp. butter, divided
- 1 medium onion, chopped
- 1 medium-size red bell pepper, chopped
- 2 cups chopped cooked chicken
- 3 (4 oz.) cans sliced green chiles, divided
- 3 cups (12 oz.) shredded Colby-Jack cheese blend, divided
- 8 (8-inch) soft taco-size flour tortillas
- 2 Tbsp. all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup milk
- Toppings: fresh cilantro leaves, chopped tomato shredded lettuce
Directions
- Preheat oven to 350 degrees. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.
- Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla and roll up. Arrange enchiladas, seam sides down, in a lightly gre4ased 13 × 9-inch baking dish.
- Bake at 350 degrees for 10 minutes.
- Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisking constantly 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.
- Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
- Bake at 350 degrees for 20 to 25 minutes or until bubbly.
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Serve with desired toppings.