Sour Cream Chicken Enchiladas

Ingredients of Sour Cream Chicken Enchiladas

Salsa
Sour cream
1 cup milk
1/4 teaspoon salt
1 cup chicken broth
1 garlic clove, minced
2 medium onions, chopped
1/4 teaspoon ground cumin
12 flour or corn tortillas
1 cup shredded Cheddar cheese
2 tablespoons all-purpose flour
1 tablespoon butter or margarine
1 cup shredded Monterey Jack cheese
2 green onions with tops, thinly sliced
2 (4 ounce) cans chopped green chilies
1 1/2 cups cooked, shredded beef chuck roast

Directions of Sour Cream Chicken Enchiladas

1.In a large saucepan,melt butter over medium heat.

2.Saute garlic and onion until onion is tender.

3.Blend in flour.Stir in salt,broth,cumin,milk,chilies.Cook and stir until thickened and bubbly.

4.Reduce heat;simmer 6 minutes,stirring occasionally. Set aside.

5.Grease a 13-in. x 9-in.x 2-in. baking dish.

6.Spoon a little sauce in the center of each tortilla;spread to edges.

7.Place about 2 tablespoons meat down the center of each tortilla.Combine cheeses;sprinkle 1-2 tablespoons on top of meat.

8.Roll up tortillas and place in baking dish,seam-side down.Pour remaining sauce over.

9.Sprinkle with green onions and remaining cheese.Bake,uncovered,at 350 degrees F for 1/3 – 1/2 hour or until hot and bubbly.

10.Serve with sour cream and salsa.

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