Green Sour Cream Enchiladas

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 28 ounces monterey jack cheese, grated
• 36 count corn tortillas
• 2 sweet onions, diced
• 4 (4 ounce) cans diced green chilies
• 1 (4 ounce) can diced jalapenos, divided
• 4 tablespoons flour
• 4 tablespoons butter
• 4 ounces sour cream
• 8 chicken bouillon cubes
• 5 cups water

Recipe

• 1 bring water and bouillon cubes to boil in large sauce pan, then lower heat to simmer 15 minutes.
• 2 in large frying pan melt butter on med low heat then add four slowly stirring continuously to create a roux.
• 3 raise heat to medium on chicken broth and slowly stir in roux mixture. whisk to smooth any lumps.
• 4 add green chilies and add 1 tablespoon jalapenos at a time to desired flavor. should be on the spicy side (sour cream will mellow spice when added).
• 5 lower to simmer and stir frequently.
• 6 preheat oven to 400 degrees.
• 7 heat about 6 tortillas at a time in small plastic grocery bag for 50 seconds in microwave.
• 8 make enchiladas by rolling cheese and onions in heated tortillas.
• 9 place rolled tortillas tightly in greased baking pan.
• 10 remove thickened sauce from heat and slowly whisk in sour cream.
• 11 pour sauce over enchiladas and bake in 400 degree oven for 20-25 minutes.
• 12 sprinkle any remaining cheese on last 5 minutes of baking.
• 13 let cool 10 minutes before serving.