Ingredients:
- 12 corn tortillas
- 4 cups green chile sauce, recipe below
- 3 cups cooked minced chicken
- 1 pound shredded Monterey Jack cheese
- 1/4 cup minced onion
- 1 to 2 cups sour cream
- salt to taste
- green chile sauce, below
Preparation:
Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm. Make green chile sauce, below. Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.Green Chile Sauce
- 1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste
This looks so yum!
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