My goodness, I thought I had put this recipe on here a long time ago, but when a friend called me last night and ask me for the recipe and began to look, it wasn’t there. Now some of you might accuse me of not wanting to put it out there so you would continue to buy these casseroles from me, ha………but that is not so. Here is the very requested, very good, chicken enchiladas that so many of you have bought and wanted the recipe.
12 corn tortillas
1/2 cup oil
2 cups grated Monterrey Jack cheese (or sharp cheddar, which ever you prefer)
3/4 cup grated or finely chopped onion
1 stick butter
6 tables flour
2 cups chicken broth
1 cup sour cream
4 chicken breast, stewed and deboned and chopped
1 can (4 0z) chopped green chiles
1 teas garlic powder and salt and pepper to taste.
In a skillet, cook tortillas 5 seconds on each side in the oil to soften. Place 2 tables of cheese and 1 tables onion on each tortilla and roll up. Place all rolled up filled tortillas seam side down in a 9×13 pan which you have sprayed with Pam. (Or you can divide this recipe and make two 8×8’s and freeze for later). Melt butter in large skillet and blend in flour. Add broth and cook until thick. Stir in sour cream, chicken and chile peppers. Add the garlic and salt and pepper. Cook until heated. Do not boil. Pour over tortillas in each pan. Sprinkle with remaining cheese. Either freeze at this point or bake at 350 preheated oven until throughly cooked and bubbly….about 30 min. If frozen, thaw completely and then bake accordingly.
Chocolate Castles 