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Cheese Enchiladas

A recipe passed on from our dad's side of the family:

2 Cloves Garlic Minced
1/2 Onion, chopped (I prefer without the onions of course)
2 tbsp. Oil
2 Tbsp. Flour
2 Cups Chicken Broth
1 4 oz. Can Chopped Canned Green Chilies
2 Cups Drained, Canned Tomatoes (1 lb. Can)
12 Corn Tortillas
4 Cups (1 lb) Grated Monterey Jack Cheese

Saute onion and garlic in hot oil until soft.
Stir in flour and cook for 1 minute
Add chicken broth and cook until thickened.
Add chilies and tomatoes and simmer for 10 minutes.
Cool Slightly
Puree sauce in blender or food processor
Dip each corn tortilla in sauce; place a large spoonful of cheese and a spoonful of sauce in each tortilla, and roll up
Please filled, rolled tortillas in ungreased 9x13 pan
Pour remaining sauce over all and bake uncovered at 350 degrees for 15 minutes.

Serves 6

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