Constance
Master Chef
This recipe is from a friend who lives in south Texas, and these are the best I've ever tasted!
CHICKEN ENCHILADAS
¼ C butter or margarine
¼ C all purpose flour
1 (10 ¾-ounce) can chicken broth, undiluted
¾ C water
1 (8 ounce) carton sour cream
2 canned jalapeno peppers, seeded and chopped
12 corn tortillas
Vegetable oil
¾ C chopped cooked chicken
2 C shredded Monterrey Jack cheese, divided
¾ C chopped onion
Enchilada Relish
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and chopped peppers. Pour half of sour cream mixture in a lightly greased 12 x 8-x 2-inch baking dish; set aside dish and remaining sour cream sauce.
Fry tortillas, one at a time, in 2 T oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels.
Place 1 T each of chicken, cheese and onion on each tortilla; roll up tortilla and place seam side down in reserved baking dish. Pour remaining sour cream sauce over top. Bake uncovered, at 425 for 20 minutes. Sprinkle remaining 1 ¼ C cheese on top, bake an additional 5 minutes or until cheese melts. Garnish cilantro and serve with Enchilada relish.
Enchilada Relish
1 large tomato, finely chopped
½ cup finely chopped onion
1 to 2 canned jalapeno peppers, seeded and chopped
¼ cup tomato juice (I use V-8 Picante)
½ t salt
Combine all ingredients; stir well. Chill.
CHICKEN ENCHILADAS
¼ C butter or margarine
¼ C all purpose flour
1 (10 ¾-ounce) can chicken broth, undiluted
¾ C water
1 (8 ounce) carton sour cream
2 canned jalapeno peppers, seeded and chopped
12 corn tortillas
Vegetable oil
¾ C chopped cooked chicken
2 C shredded Monterrey Jack cheese, divided
¾ C chopped onion
Enchilada Relish
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and chopped peppers. Pour half of sour cream mixture in a lightly greased 12 x 8-x 2-inch baking dish; set aside dish and remaining sour cream sauce.
Fry tortillas, one at a time, in 2 T oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels.
Place 1 T each of chicken, cheese and onion on each tortilla; roll up tortilla and place seam side down in reserved baking dish. Pour remaining sour cream sauce over top. Bake uncovered, at 425 for 20 minutes. Sprinkle remaining 1 ¼ C cheese on top, bake an additional 5 minutes or until cheese melts. Garnish cilantro and serve with Enchilada relish.
Enchilada Relish
1 large tomato, finely chopped
½ cup finely chopped onion
1 to 2 canned jalapeno peppers, seeded and chopped
¼ cup tomato juice (I use V-8 Picante)
½ t salt
Combine all ingredients; stir well. Chill.
