Nettie, from one person who "lives to eat" to another, this recipe is for you. This is the one we talked about in VA.
White Enchiladas
1/2 onion, chopped
1 clove garlic, minced
1 tsp pepper
2 tbs margarine/butter
Cook these in saucepan over medium heat until onions are tender. Stir in:
3 tbs flour
8 oz. sour cream
2 cups chicken broth
4 oz. diced green chilies
Stir frequently until thick and all ingredients are blended well. Remove from heat and stir in:
1/2 cup Monterey Jack cheese
You will also need:
1/2 cup more of Monterey Jack cheese
2 cups cubed or shredded chicken
flour tortillas (10-14 depending on the size)
sliced black olives (optional)
chopped green onions (optional)
Reserve half of the sauce. Roll tortillas with cubed chicken and a spoonful or two of sauce, and arrange in 9" x 13" pan. Pour reserved half of sauce over rolled tortillas in the pan. Sprinkle remaining cheese, black olives, and green onions on enchiladas. I've also sprinkled chopped tomatos on top and it was good.
Bake at 350 degrees for 35 minutes.
3 comments:
Awesome! I cannot wait to try them! they sound sooo good!
YUMMY!! I LOVE enchiladas, and these sound SO good! Too bad I just got back from hauling all 4 kids to the store...and we're out of the green chiles, or we'd be eating these tonight. Thanks, Britta!
I still want Nettie's recipe from the reunion...
Britta, we tried your recipe this week! It was delicious. James had for leftovers even and told me it was his favorite enchilada recipe yet. That is HUGE!!
Thanks for a new family favorite!
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