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kfamily Chicken Enchilada

Intro:

For some reason our whole family loves these, maybe because they are so rich. This recipe is not the easist but certainly one of the tastiest.

Here's what I use:

3 tablespoons Butter

1 cup Chopped Onions

1/4 can (1 oz of 4 oz can) green chilies, chopped

1 Clove garlic, minced

1 1/2 Cups Cubed cooked chicken (I frequently use the Oven Fried Chicken leftovers)

2 teaspoons Flour

1 1/2 Cups of Chicken Broth

1 Cup Shredded Monterey Jack Cheese

12 x 6inch Corn Tortillas

Here's what I do:

Saute onions, chilies and garlic in 1 tablespoon of butter (see image 1). Stir in chicken cubes; set aside (see image 2). Over low heat, combine flour and remaining butter, stir in Chicken broth and 1/2 cup of cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil (see image 3). IMPORT TRICK: Keep sause hot while doing next step!

Dip each tortilla into hot sauce to soften; fill with 2 heaping tablespoons chicken mixture, roll up. Arrange in about 9 x 13 x 2 inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining 1/2 cup cheese (see image 4). Bake in 350^o oven for 30 minutes or until heated through.

I serve chicken enchiladas with spanish rice, beans and a salad (see image 5).

recipe adapted from a www.yumyum.com Chicken Enchilada Casserole recipe.