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Sour Cream Enchiladas
Chef:  Ruthye DeWald - Bazine, KS          Category:  Main Dishes

12 corn tortillas
1/3 cup oil
1 medium onion, finely chopped
1 (10 oz.) package Monterey Jack cheese, shredded
1/4 cup margarine
1/4 cup flour
1 cup chicken broth
1 (8 oz.) carton sour cream
7 oz. chilies, chopped (mild)

Directions: Fry tortillas in oil in skillet 3 to 5 seconds each side (not crisp). Combine onion and cheese. Place 3 tablespoons of cheese and onion mixture on each tortilla, roll tortillas up and place seam side down in greased 13x9x2 inch dish. Melt margarine in sauce pan on low heat, add flour stirring until smooth, cool one minute stirring constantly, gradually add broth. Cook over medium heat stirring until thick (like gravy). Stir in sour cream and chilies. Pour over tortillas. Bake at 375°F for 15 to 20 minutes or until bubbly.