Recipe - Beef Or Chicken Enchiladas

1 tablespoon Butter or margarine
2 md Onions; chopped
1 Garlic clove; minced
2 tablespoon Allpurpose flour
1 cup Chicken broth
1 cup Milk
2 cn Chopped green chilies; (4
ounces each)
One fourth teaspoon Salt
One fourth teaspoon Ground cumin
12 Flour or corn tortillas
1 One half cup Shredded cooked beef or
chicken
1 cup Shredded Monterey Jack
cheese; (4 ounces)
1 cup Shredded cheddar cheese; (4
ounces)
2 Green onions with tops;
thinly cut or sliced up
Sour cream
Salsa

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 13in. x 9in. x 2in.
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 12 tablespoons on top of meat. Roll up tortillas
and place in baking dish, seamside down. Pour remaining sauce over.
Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350~
for 2030 minutes or until hot and bubbly. Serve with sour cream and salsa.
Yield: 6 servings.

from Horton Family dhorton@jazz.cybermedia.net on May 28, 1998.

Recipe by: Taste of Home, Pam Tangbakken, Genesee, Idaho

Posted to MasterCook Digest by "Christopher E. Eaves" cea260@airmail.net
on Sep 14, 1998, converted by MM_Buster v2.0l.