Beef Or Chicken Enchiladasenchiladas 1.00 tablespoon butter or margarine 2.00 medium onions; chopped 1.00 garlic clove; minced 2.00 tablespoon all-purpose flour 1.00 cup chicken broth 1.00 cup milk 2.00 can chopped green chilies; (4 ounces each) 0.25 teaspoon salt 0.25 teaspoon ground cumin 12.00 flour or corn tortillas 1.50 cup shredded cooked beef or chicken 1.00 cup shredded monterey jack cheese; (4 ounces) 1.00 cup shredded cheddar cheese; (4 ounces) 2.00 green onions with tops; thinly sliced 1.00 sour cream 1.00 salsa In a saucepan, melt butter over medium heat. Saut, onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside. Grease a 13-in. x 9-in. x 2-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350~ for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa. Yield: 6 servings. from Horton Family |
