Categories: chicken, main course, mexican

Ingredients

• 12 corn tortillas
• 3 cups cooked chicken, shredded
• 1 pound Monterey Jack cheese, shredded
• 1/4 cup onion, minced
• 1 to 2 cups sour cream
• salt to taste
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 cup onion, minced
• 1 tablespoon flour
• 1 cup water
• 1 cup green chiles, chopped
• salt to taste

Directions

1. Make green chile sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

2. Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.

3. Mix one cup chile sauce with the minced chicken.

4. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired.

5. Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

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