Enchiladas:

2 1/2 c. shredded Monterey Jack cheese
(reserve 1/2 c.)
2 c. diced, cooked chicken
3/4 c. chopped onion
10 flour torillas

Sauce:

1/4 c. margarine
1/4 c. flour
2 c. chicken broth (from cooking chicken or canned or bullion)
1 c. sour cream
1 4oz. can green chiles

Instructions:

Combine 2 c. cheese, chicken, and onion. Divide into tortillas, roll, and place them seam-side-down in a 9x13 baking dish.

Melt margaine in a sauce pan; blend in flour and add chicken broth. Cook, stirring until mixture thickens and bubbles. Stir in sour cream and chiles. Cook until heated through. Pour over rolled tortillas. Bake at 425 for 20 min. Sprinkle reserved 1/2 c. of cheese on top and bake for 5 more minutes. ENJOY!

I usually double this recipe and freeze one batch for later or just cook two if I'm having company. The leftovers taste great too!

By Eve on Wednesday, September 22, 2004 - 07:49 pm:

Yummy! Thank you! I had a recipe similar to this, but lost it before I got a chance to try it. I can't wait to try them!

By Tink on Wednesday, September 22, 2004 - 09:57 pm:

This sounds great! What do you serve it with? I can't wait to try it.

By Eve on Saturday, September 25, 2004 - 08:39 am:

These were so good! I even have a small tray of them in my freezer. Thanks for the recipe!!

By Tink on Monday, October 25, 2004 - 10:19 pm:

Yummy! I just made this and we gobbled them down. Have you ever tried using low- or non-fat sour cream? Everyone loved these. Thanks!

By Emily7 on Sunday, November 14, 2004 - 11:22 pm:

I made them last night & gave leftovers to my brother. My sister called tonight & wants me to make them tomorrow for Mexican night.

By Jelygu on Wednesday, September 19, 2007 - 10:07 pm:

I made these last week, and EVERYONE loved them. They are so good. I can't wait to try them again!