Ingredients:
6 cups chicken broth
18 corn tortillas
6 tablespoons flour
4 cups grated, sharp cheddar cheese
2 cups cooked chicken
2 medium onions, chopped
2 cups chopped, green chilie
4 cups sour cream
1 teaspoon garlic salt
Shortening
Perparation:
- Combine 2 cups of broth with the flour in a medium-size saucepan. Add the remaining broth and cook on medium heat until thickened.
- Stir the chicken, chilie, and garlic salt into broth and set aside.
- Heat ½-inch of shortening in a heavy pan a medium-high heat.
- Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
- Combine 2 cups of cheese, onion, and sour cream in medium size mixing bowl.
- Assemble the enchiladas by placing ¼-cup of sauce on each dinner plate, followed by a tortilla, ¼-cup sauce, and 1/3-cup of sour cream mixture. Top with remaining sauce and cheese.
- Place in a 350 degree oven for 15 minutes, or until cheese melts.
NOTE: Traditionally, enchiladas and topped with a fried or poached egg before serving.
6 servings
