Green Chile Sour Cream Enchiladas Recipe

Summary

Servings6Cuisine

Ingredients

 Green chilies6
 Corn tortillas12
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Onion1 Medium
 Shredded monterey jack cheese8 Ounce
 Butter/Margarine1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Chicken broth1 Cup (16 tbs)
 Sour cream8 Ounce

Nutrition Facts

Serving size

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

Directions

Place chiles on a baking sheet; broil 5 to 6 inches from heat, turning often with tongs until blistered on all sides.
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 375° for 10 to 15 minutes or until bubbly.

Comments

Anonymous

Anonymous says :

Thanks you saved my life. I have been making these for years and lost the recipe. Course after loosing the recipe I went brain dead. These are very good enchiladas.
Posted on: 18 July 2010 - 5:21pm
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