Beef or Chicken Enchiladas
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Ingredients
| 1 tbsp. | butter or | | margarine | | 2 | md. onions, chopped | | 1 clove | garlic, minced | | 2 tbsp. | all-purpose flour | | 1 cup | chicken broth | | 1 cup | milk | | 2 cans (4 oz. each) | chopped green chilies | | 1/4 tsp. | salt | | 1/4 tsp. | ground cumin | | 12 | flour or | | corn tortillas | | 1-1/2 cup | shredded cooked beef or | | chicken | | 1 cup | shredded Monterey Jack cheese | | 1 cup | shredded cheddar cheese | | 2 | green onions with tops, thinly sliced | | Sour cream | | Salsa |
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Instructions
In a saucepan, melt butter over medium heat. Sauté, onion and garlic untilonion 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. Placeabout 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 bakingdish, seam-side down. Pour remaining sauce over. Sprinkle with green onionsand remaining cheese. Bake, uncovered, at 350~ for 20-30 minutes or until hotand bubbly. Serve with sour cream and salsa. Yield: 6 servings.Busted by Sara Horton 5/28/98 Recipe by: Taste of Home, Pam Tangbakken, Genesee, Idaho
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