Green Chili Sour Cream Enchiladas
Patrice made these a couple of years ago for Allen's big 30th birthday party. They were so good that I just had to get the recipe. It comes from one of her favorite cookbooks, The Food Nanny. Not only are these delicious, but they are quick and easy. Noah helped me with these last night, and did almost everything by himself!
Green Chili Sour Cream Enchiladas
1/4 c. butter or margarine
1/4 c. flour
2 cups chicken broth
1 cup sour cream
1 or 2 cans of diced green chillies
6-8 flour tortillas
grated Monterey jack or pepper jack cheese
Melt the butter and add the flour to make a paste. Slowly add the chicken broth, allowing it to boil enough to thicken. Add the sour cream and green chillies.
Fill the tortillas with grated cheese and wrap into an enchilada.
Pour the sauce over the enchiladas and bake at 350 for 20-30 minutes, until the sauce is bubbly.
Green Chili Sour Cream Enchiladas
1/4 c. butter or margarine
1/4 c. flour
2 cups chicken broth
1 cup sour cream
1 or 2 cans of diced green chillies
6-8 flour tortillas
grated Monterey jack or pepper jack cheese
Melt the butter and add the flour to make a paste. Slowly add the chicken broth, allowing it to boil enough to thicken. Add the sour cream and green chillies.
Fill the tortillas with grated cheese and wrap into an enchilada.
Pour the sauce over the enchiladas and bake at 350 for 20-30 minutes, until the sauce is bubbly.
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