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Directions: 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 Deg F for about 20 minutes. Smother with sour cream
and return to oven for 10 minutes or until all is hot. Serve
immediately.
| Ingredients:
12 Med. Onion, Chopped
4 Cup(s) Green chile sauce
3 Cup(s) Minced, cooked chicken
1 Pound(s) grated monterey jack cheese
1/4 Cup(s) Minced onion, (optional)
16 Ounce(s) Green chili sauce
1/4 Cup(s) Yellow onion; diced
1 Clove garlic, minced
1/2 Cup(s) Minced onion (optional)
1 Tablespoon(s) Diced green chili
1 Cup(s) Cucumbers; Medium *
1 Cup(s) Chopped green chiles |
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