Mom's White Enchiladas
Recipe By : 101 Things to Do with a Tortilla, Stephanie Ashcraft
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup flour
1/2 cup butter -- divided
3 cups chicken broth
1 can diced green chiles (12 oz.)
1 container sour cream (16 oz.)
12 corn tortillas
butter -- for sauteing
1 pound grated Monterey Jack cheese
6 green onions (to 8)
Preheat oven to 350 degrees. Cook flour in 1/4 cup butter in a large frying pan
until golden brown; then add broth. Cook over medium heat until thickened,
about 5 minutes. Remove from heat and stir in green chiles and sour cream.
Spread 1 cup of sauce in bottom of a 9 x 13-inch pan and set the rest aside
to cool.
Saute tortillas in remaining butter until firm but not crisp. Roll up 1/3 cup
cheese and 1 tablespoon green onions in a tortilla jelly roll style. Repeat
for remaining tortillas, placing each seam-side down in pan. Pour remaining
sauce over top. Bake 40-50 minutes, or until bubbly.
MC formatted by Jamie R [[email protected]]
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Per serving (excluding unknown items): 303 Calories; 18g Fat (52% calories from
fat); 9g Protein; 28g Carbohydrate; 42mg Cholesterol; 1017mg Sodium
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