Sunday, March 28, 2010

Chicken Enchiladas

1 Tbsp butter
1 med onion, chopped
1 garlic clove, chopped
4 Tbsp flour
1 3/4 cup chicken broth
1 cup milk
2 (4oz) cans chopped green chilies
1/4 tsp salt
1 tsp ground cumin
8 flour tortillas
3 chicken breasts or mixture of dark and light meat - I typically roast my chicken and use the leftovers for various meals
shredded cheese

Preheat oven to 350
In saucepan melt butter over med heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened. Reduce heat, simmer 5 minutes, set aside.
Grease a 13 x 9 x 2 pan. Spoon a little sauce in the center of each tortilla, place a reasonable portion of meat and cheese down the center. Roll up tortilla and place seam side down in pan. Repeat with other tortillas. Pour remaining sauce over tortillas. Sprinkle cheese over everything.
Bake for 25 minutes. Enjoy!

Here is the non-baked near final product:

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