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The Recipe File

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Meat and Poultry:
Creamy Chicken and Cheese Enchiladas

from True Grits...
Tall Tales and Recipes from the New South



INGREDIENTS:
4 boneless skinless chicken breast halves
3 tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained
TO PREPARE:
  • Rinse the chicken and pat dry; cut into thin slices.
  • Sauté the chicken in the olive oil in a skillet until brown; drain.  Combine the chicken, cheese and onion in a bowl; mix well.
  • Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling.  Place the enchiladas seam side down in a 9x13-inch baking dish.
  • Heat the butter in a saucepan until melted.  Stir in the flour until blended.  Add the chicken broth; mix well.
  • Cook until thickened, stirring constantly.  Stir in the sour cream and chiles.  Spoon the sauce over the enchiladas.
  • Bake at 350 degrees for 20 minutes or until bubbly.
SERVES 5


Copyright 1995 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of True Grits and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of True Grits, are returned to the community.
 

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