Mountain Rescue Casserole (Enchiladas)
These are hands down the best enchiladas!
1 cup onions, chopped
2 Tbs butter or margarine
2 cups chicken, cooked and chopped
4 ounce can of green chillies, diced
12 six inch flour tortillas
3/4 cup of jack cheese, grated
For the sauce:
3 Tbsp. butter or margarine
3 Tbsp. flour
2-1/2 cups of chicken broth
1 cup sour cream
Sauté onions in butter then add chicken and chilies and set aside.
To make the sauce, combine butter, flour and broth. Stir over heat until slightly thickened. Remove and add sour cream. Add 1/2 cup of sauce to chicken mixture previously prepared.
Dip tortillas in sauce one at a time to soften. Fill each tortilla with about 1/4 cup of the chicken mixture and then place in 9x13 inch baking dish.
Once all tortillas are in the dish, cover with remaining sauce and jack cheese.
Bake uncovered at 350 degrees for 25 minutes until bubbly.
1 cup onions, chopped
2 Tbs butter or margarine
2 cups chicken, cooked and chopped
4 ounce can of green chillies, diced
12 six inch flour tortillas
3/4 cup of jack cheese, grated
For the sauce:
3 Tbsp. butter or margarine
3 Tbsp. flour
2-1/2 cups of chicken broth
1 cup sour cream
Sauté onions in butter then add chicken and chilies and set aside.
To make the sauce, combine butter, flour and broth. Stir over heat until slightly thickened. Remove and add sour cream. Add 1/2 cup of sauce to chicken mixture previously prepared.
Dip tortillas in sauce one at a time to soften. Fill each tortilla with about 1/4 cup of the chicken mixture and then place in 9x13 inch baking dish.
Once all tortillas are in the dish, cover with remaining sauce and jack cheese.
Bake uncovered at 350 degrees for 25 minutes until bubbly.