Chicken Enchiladas...
In advance, cook and chop 1 cup chicken. Grate 2 cups Monterey Jack Cheese. Chop 1 large onion.
In a heavy saucepan, over low heat, melt 1/4 cup butter. Add 1/4 cup flour, stir till smooth. Cook 1 minute, stirring constantly. Gradually add 1 (10oz)can of Campbell's double strength chicken broth, undiluted AND 3/4 cup water; cook over med. heat till thickened and bubbly. Stir in 8oz of sour cream, and 2 seeded, chopped, jalapeno peppers (I use 2 tsp of the ones we use for nachos, plus a bit of the bottled juice.)Pour half of the sour cream mixture into a greased 12x8x2" casserole dish; set aside dish and remaining sour cream sauce.
Fry 12 tortillas, in 2 TBspoons oil, (one at a time)in a med. skillet 5 seconds on each side, or just until the tortillas are softened; add additional oil if necessary. Drain on paper towels.
Place 1 TBspoon each, chicken, cheese and onion on each tortilla, roll and place seam-side down, in reserved baking dish. Pour remaining sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining 1 1/4 cups cheese on top and bake until cheese is melted and bubbly.
This serves 4 adults, but double it! I promise you'll wish you had.
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