Chicken Enchiladas

• 2 c. diced cooked chicken
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/4 c. vegetable oil
• 1 1/2 c. (6 oz.) shredded Monterey Jack cheese
• 1/4 c. chopped green chiles
• 1/2 c. green chile salsa (optional)
• 2 tsp. all-purpose flour
• 1 c. chicken broth
• 1 c. milk
• 1/2 c. half and half or whipping cream
• 6 (6-inch) corn or flour tortillas

1. Saute onion and garlic in 1 tablespoon oil until tender. Remove from heat and set aside.
2. Combine chicken, chopped green chiles and green salsa; add sauteed onion mixture to chicken, tossing gently.
3. Set aside.
4. Combine flour, chicken broth and half and half or cream; cook over medium heat until mixture is thickened and bubbly, stirring constantly.
5. Add 1/2 cup cheese, stirring until cheese melts.
6. Set aside.
7. Fry tortillas one at a time in remaining oil.
8. Dip tortillas in cheese sauce.
9. Place 2 tablespoons chicken mixture on each tortilla.
10. Roll tortillas with seam sides down.
11. Sprinkle with cheese.
12. Bake 15 minutes at 350u0b0, covered.
13. Uncover and bake additional 15 minutes.

chicken, onion, clove garlic, vegetable oil, shredded monterey jack cheese, green chiles, green chile salsa, allpurpose flour, chicken broth, milk, whipping cream, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499983 (may not work)