Green Chile Sour Cream Enchiladas
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Shredded monterey jack cheese||8 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Sour cream||8 Ounce|
Place chiles on a baking sheet; broil 5 to 6 inches from heat, turning often with tongs until blistered on all sides.
Immediately place chiles in a plastic bag, fasten securely, and let steam 15 minutes.
Remove and discard stem and peel of each chile, and rinse under cold water to remove seeds.
Chop chiles, and set aside.
Fry tortillas, one at a time, in a small skillet in hot oil 3 to 5 seconds on each side or just until tortillas are softened.
Combine onion and cheese; place about 3 tablespoons cheese mixture on each tortilla.
Roll tortillas up, and place in a greased 13- x 9- x 2-inch baking dish, seam side down.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth; cook over medium heat,, stirring constantly, until mixture thickens.
Remove from heat.
Stir in sour cream and chiles.
Pour sauce over tortillas, and bake at 375Â° for 10 to 15 minutes or until bubbly.