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Green Chile Sour Cream Enchiladas Recipe
|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|
Calories 588 Calories from Fat 351
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 19.1 g95.6%
Trans Fat 0 g
Cholesterol 73.1 mg
Sodium 471.1 mg19.6%
Total Carbohydrates 46 g15.4%
Dietary Fiber 2.5 g10.2%
Sugars 3.5 g
Protein 14 g27%
Vitamin A 19.4% Vitamin C 45.2%
Calcium 38.8% Iron 12.1%
*Based on a 2000 Calorie diet
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.