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Ingredients
1/3 cup instant minced
onion flakes
1/3 cup water
6 tablespoons oil
2 1/2 tablespoons flour
1 8-oz. can tomato sauce
1 tablespoon chili
powder
1/4 teaspoon oregano
1/4 teaspoon garlic
powder
1/2 teaspoon salt
2 cups shredded cooked
chicken breast
1 cup sour cream
corn or flour tortillas
1 cup half and half
1/2 cup chicken broth
1 cup shredded Monterey
jack cheese
1 cup shredded cheddar
cheese
Directions
Preheat oven to 350°
F.
In a small bowl, mix onion with water
and let stand 10 minutes. Heat 3 tablespoons oil in
a medium saucepan. Add onion and cook on low for 4
minutes. Stir in 1 tablespoon flour and cook and
stir until browned (about 3-4 minutes). Stir in
tomato sauce, chili powder, oregano, garlic powder
and salt. Simmer, uncovered for 10 minutes. Add
chicken and sour cream and mix well. Remove from
heat and set aside.
Heat remaining 3 tablespoons oil in a
large skillet. Fry tortillas in oil, a few at a
time, for about 2 minutes, turning once. Combine
half and half and chicken broth in a medium saucepan
and heat until warm. In a small bowl, make a paste
using remaining 1 1/2 tablespoons flour and a small
amount of half and half mixture. Stir paste into
sauce in saucepan and cook, stirring constantly,
until thickened.
Dip fried tortillas into cream
mixture. Place a 9x14-inch casserole dish near sauce
and filling. Prepare enchiladas one at a time:
Dip tortillas into half and half sauce to coat and
place on casserole dish. Spoon enchilada filling on
tortillas (for corn tortillas, use bout 1/4 cup
filling; for flour tortillas, use about 1/3 cup of
filling). Roll tortillas and place seam side down in
casserole dish. Pour remaining half and half sauce
over enchiladas and sprinkle evenly over top with
cheese.
Bake for 20 minutes until cheese is
melted and bubbly.
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