Recipe - Chicken Chili And Cheese Enchiladas

One half cup Red onion; chopped
2 cup Chicken; bitesized
2 One half cup Monterey jack cheese;
coarsely, grated
10 7inch flour tortillas
2 Tblsp butter
One half cup Scallions; cut or sliced up
2 Tblsp flour
2 cup Chicken broth; low sodium
1 One half cup Sour cream
2 4oz. cans green chilies;
minced , drained

Heat oven to 350 degrees. In mediumsize bowl mix chicken, 1 One half cups
cheese, and chopped red onion. Place 1/3 cup mixture on bottom half of each
tortilla and roll up. Arrange rolled tortillas, seam side down, in
13x9x2inch baking dish. Set aside. Melt butter in heavy 2quart saucepan
over low heat. Sprinkle in flour, stirring constantly 5 full minutes. Add
broth, continuing to stir. Increase heat to medium, stirring about 3
minutes until mixture begins to bubble and thicken. Remove from heat; fold
in sour cream and chilies. Pour sauce over rolled tortillas in baking dish,
then bake, uncovered 15 minutes. Sprinkle with remaining 1 cup cheese and
scallions. Bake 5 minutes longer, until cheese melts.
Posted to EATL Digest 01 Aug 96

Date: Fri, 2 Aug 1996 10:46:38 0500

From: LD Goss ldgoss@METRONET.COM