Saturday, November 9, 2013


I have had this recipe for a couple of years. I got it from a Southern Living magazine.

  • 5 tablespoons butter, divided 
  • medium onion, chopped 
  • medium-size red bell pepper, chopped 
  • 2 cups chopped cooked chicken 
  • (4-oz.) cans diced green chiles, divided
  • 3 cups (12 oz.) shredded colby-Jack cheese blend, divided 
  • (8-inch) soft taco-size flour tortillas 
  • 2 tablespoons all-purpose flour 
  • 3/4 cup chicken broth 
  • 1/2 cup milk 
  • Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce 
  1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.
  2. Stir together onion mixture, chicken, 1 can diced green chilies, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
  3. Bake at 350° for 10 minutes.
  4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chilies.
  5. Remove enchiladas from oven. Pour green chili mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
  6. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

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