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Enchiladas Monterey Recipe

  • 6servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter

  2. 3/4 cup flour

  3. 1 qt. very rich chicken stock

  4. 3/4 cup half and half 1 Tbsp. chopped pimiento

  5. 1 Tbsp. chopped mild green chiles

  6. 1 Tbsp. chopped cilantro

  7. 2 tsp. salt

  8. 1/4 tsp. white pepper

  9. 1 lb chopped cooked chicken

  10. 1 Tbsp. chopped onion

  11. 4 oz. cream cheese

  12. 4 to 6 oz. sour cream

  13. 1 Tbsp. chopped green chiles

  14. 1 dozen soft corn tortillas

  15. 8 oz. shredded monterey jack cheese

Instructions Jump to Ingredients ↑

  1. Melt butter over low heat, mix in flour very slowly until blended well.

  2. Do not brown.

  3. Add warm chicken stock, stirring until sauce is smooth and thick.

  4. Stir in warm cream, pimientos, green chiles cilantro, salt and pepper.

  5. Do not boil.

  6. Keep warm.

  7. Saute onions until soft. Add chopped chicken, salt and pepper to taste.

  8. Remove from heat.

  9. Mix soft cream cheese with enough sour cream to make a creamy base.

  10. Add chicken mixture, chopped chiles.

  11. Mix well.

  12. Roll filling into softenened corn tortillas, dividing evenly between the 12 tortillas, and place the enchiladas in a baking pan.

  13. Cover enchiladas with hot cream sauce, top with a generous amount of Monterey Jack cheese.

  14. Bake in a 350 oven til hot and bubbly.

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