Green Sour Cream Enchiladas
"A Tex-Mex family favorite. Serve with pinto beans."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 28 ounces monterey jack cheese, grated
- 36 count white 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
directions
- Bring water and bouillon cubes to boil in large sauce pan, then lower heat to simmer 15 minutes.
- In large frying pan melt butter on med low heat then add four slowly stirring continuously to create a roux.
- Raise heat to medium on chicken broth and slowly stir in roux mixture. Whisk to smooth any lumps.
- 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).
- Lower to simmer and stir frequently.
- Preheat oven to 400 degrees.
- Heat about 6 tortillas at a time in small plastic grocery bag for 50 seconds in microwave.
- Make enchiladas by rolling cheese and onions in heated tortillas.
- Place rolled tortillas tightly in greased baking pan.
- Remove thickened sauce from heat and slowly whisk in sour cream.
- Pour sauce over enchiladas and bake in 400 degree oven for 20-25 minutes.
- Sprinkle any remaining cheese on last 5 minutes of baking.
- Let cool 10 minutes before serving.
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