Well, wouldn't you know it? By the time I got home from the baptism this evening, my children had already given up on me and bought pizza. :( But I did make up the enchiladas so they are all ready to pop in the oven after church. This is also a family favorite.
Chicken Enchiladas
1 large onion, chopped
16 fresh mild green chilis or 2- 4oz. cans
4 cloves garlic, minced
8 tablespoons butter
8 tablespoons flour
6 cups chicken broth
2 scallions
5 cups shredded chicken (sometimes we add a can or two of beans as well)
salt
1 teaspoons cumin
Monterrey jack - about 2 cups grated
Cheddar - about 2 cups grated
Flour Tortillas
Chop onions & chilies. Mince garlic. Melt butter in saucepan over medium heat. Saute onions until soft, about 2 minutes. Stir in flour and chicken broth. Add chilies, garlic, salt to taste and cumin and chicken, simmer about 15 minutes to blend flavors of sauce.
Heat oven to 350 degrees. Grease rectangular baking dish. Grate cheese. Slice scallions. Put some of the chicken mixture in a strip down the tortilla and top with 2 -3 Tablespoons of cheese. Roll it up and put in baking dish seam side down. Repeat until pan is full. Pour any remaining sauce over tortillas. Sprinkle with cheese and scallions. Bake until hot and bubbly - about 30 minutes. Serve hot. Garnish with lettuce, tomatoes, olives, salsa, etc.
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