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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: entree / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 6 |
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Directions: *Combine first 6 ingredients; stir well. Cover and chill.
*Melt butter in a saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 2 jalapeno peppers.
*Pour half of sour cream mixture into lightly greased 13X9 inch baking dish; set dish and remaining sour cream mixture aside.
*Wrap tortillas in aluminum foil; bake at 350 degrees for 15 minutes.
*Spoon 2 heaping tablespoons chicken, 1 tablespoon cheese, and 1 tablespoon onion down center of each tortilla. Roll up tortilla; place tortillas, seam side down, in prepared dish. Pour remaining sour cream mixture over enchildas.
*Bake at 400 degrees for 25 minutes or until thoroughly heated. Sprinkle with remaining 1 1/2 cups cheese; bake 3 to 5 minutes or until cheese melts. Serve with chilled tomato mixture.
| Ingredients:
1 27/625 Pound(s) with peppers monterey jack cheese
1 27/625 Pound(s) cooked chicken breast
1 12 (6-inch) corn tortilla
1 Ounce(s) 8-0z. sour cream
16 Ounce(s) chicken broth
163/1250 Pound(s) all-purpose flour
163/1250 Pound(s) margarine (or) butter
1/12 Ounce(s) ground cumin
1/12 Ounce(s) salt
2 Ounce(s) tomato sauce
1/2 finely chopped yellow onion
1 large tomato
4 Ounce(s) canned - 4 single jalapeno pepper |
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