Green Chile Chicken Enchiladas
1/4 c. butter or margarine
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 7 oz. can chopped green chiles
2 c. cooked chicken
2 c. grated cheddar cheese
12 corn tortillas
1/4. c. oil
In medium saucepan, melt the butter; add the flour and stir one minute. Add chicken broth and stir until it thickens. Turn off heat and add sour cream and green chiles. Set aside.
In small skillet, heat oil and soft fry tortillas very quickly; drain on paper towels. On each tortilla, place some chicken and grated cheese. Roll tortillas up and place seam side down in a sprayed 9 x 13 baking dish. Pour sauce over enchiladas and top with remaining grated cheese. Bake at 350 degrees for about 30 minutes, or until hot and bubbly.
Enjoy!
