Recipe (click to expand)
|4||cup||green chile sauce|
|3||cup||chicken, cooked, minced|
|1||pound||jack cheese, grated|
|1/4||cup||onion, minced (optional)|
|1||salt, to taste|
|GREEN CHILE SAUCE|
|1||each||garlic clove, minced|
|1/2||cup||onion, minced (optional)|
|1||cup||green chiles, chopped|
|1||salt to taste|
|To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.|
Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 degrees F for about 20 minutes.
Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.