[no red sauce or tomatoes]
White Chicken Enchiladas
*WARNING* In my book there is no such thing as too much cheese
*WARNING* In my book there is no such thing as too much cheese
~INGREDIENTS~
~Sauce~
1.5 cups chicken broth
1/4 cup flour
3/4 cup sour cream
3/4 cup milk
2 cups shredded Monterey Jack or Cheddar cheese
1/2 tsp salt
~Filling~
1/2 can refried beans
1 tablespoon margarine
1 onion, chopped
1/2 tsp garlic powder [or 3 cloves minces garlic]
1 tablespoon chili powder
2 medium sized cooked chicken breast , chopped or shredded
1 4 oz. can chopped green chile peppers, drained
1 cup shredded Monterey Jack Cheese
5 or 6 (10 inch) Large flour tortillas
1.5 cups chicken broth
1/4 cup flour
3/4 cup sour cream
3/4 cup milk
2 cups shredded Monterey Jack or Cheddar cheese
1/2 tsp salt
~Filling~
1/2 can refried beans
1 tablespoon margarine
1 onion, chopped
1/2 tsp garlic powder [or 3 cloves minces garlic]
1 tablespoon chili powder
2 medium sized cooked chicken breast , chopped or shredded
1 4 oz. can chopped green chile peppers, drained
1 cup shredded Monterey Jack Cheese
5 or 6 (10 inch) Large flour tortillas
~DIRECTIONS~
1 Put chicken in medium saucepan and boil breasts for 15-20 minutes if thawed 0r 25 minutes if frozen. Preheat oven to 350 degrees F (175 degrees C).
2 In a small sauce pan mix broth, flour, milk, salt. Whisk together until flour is completely incorporated. Then add cheese and sour cream; stir together and warm on medium low until cheese is melted.
3 Melt margarine in a medium saucepan over medium high heat. Add onion, chile peppers, chili powder, and garlic, saute until tender. Stir in the chicken, refried beans, 1 cup cheese, and 1/2 cup of the cheese sauce. Cook and stir until heated through.
4 Spread 1/2 cup of the sauce in a 9x13 inch baking dish. Spoon about 3/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish.
5. Pour remaining cheese sauce on top.
6. Bake, uncovered, 15-20 minutes, **just warming it all through since most of it is already heated prior to putting together** until bubbly and lightly browned.
2 In a small sauce pan mix broth, flour, milk, salt. Whisk together until flour is completely incorporated. Then add cheese and sour cream; stir together and warm on medium low until cheese is melted.
3 Melt margarine in a medium saucepan over medium high heat. Add onion, chile peppers, chili powder, and garlic, saute until tender. Stir in the chicken, refried beans, 1 cup cheese, and 1/2 cup of the cheese sauce. Cook and stir until heated through.
4 Spread 1/2 cup of the sauce in a 9x13 inch baking dish. Spoon about 3/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish.
5. Pour remaining cheese sauce on top.
6. Bake, uncovered, 15-20 minutes, **just warming it all through since most of it is already heated prior to putting together** until bubbly and lightly browned.
