Categories: Main Dish
Ingredients
- 1 tbsp + 1 tsp margarine
- 2 3/4 medium onions, chopped
- 1 1/3 garlic clove, minced
- 2 tbsp + 2 tsp all purpose flour
- 1 1/3 c chicken broth
- 1 1/3 c milk
- 2 3/4 (4oz) cans chopped green chilies
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 16 flour tortillas
- 2c cooked, shredded beef chuck roast
- 1 1/3 c shredded monterey jack cheese
- 1 1/3 c shredded cheddar cheese
- 2 3/4 green onions with tops, thinly sliced
- sour cream
- salsa
Directions
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In a saucepan, melt butter over medium heat. Saute onion & garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt & cumin. Cook and stir until thickened & bubbly. Reduce heat; summer 5 minutes, stirring occasionally. Set aside.
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ease a 9×13. Spoon a little sauce in the centre of each tortilla; spread to edges. Place about 2 tbsp meat down the centre of each tortilla. Combine cheeses; sprinkle 1-2 tbsp on top of meat. Roll up tortillas & place in dish, seam side down. Pour sauce over. Sprinkle with green onion & cheese.
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Bake uncovered @ 350 20-30 minutes.