Beef Or Chicken Enchiladas

Course : Enchiladas
Serves: 6
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1 tablespoon butter or margarine
2 medium onions -- chopped
1 clove garlic -- minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
2 cans chopped green chilies -- (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground cumin
12 tortillas flour or corn tortillas
1 1/2 cups shredded cooked beef or chicken
1 cup shredded monterey jack cheese -- (4 ounces)
1 cup shredded cheddar cheese -- (4 ounces)
2 medium green onions with tops -- thinly sliced
1 Cup sour cream
1 jar salsa

Preparation / Directions:

In a saucepan, melt butter over medium heat. Saut, onion and garlic until onion 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. Place about 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 baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350~ for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.

3 Kitchen's say:
  (5 3/4 Stars!)
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