Yummy!

My sister-in-law Rachelle introduced me to this recipe today, she told me it was good, she wasn't kidding! It is amazing. I took some liberty with the recipe and added our wonderful roasted green chile instead of regular green chile and for me it was the icing on the cake. Enjoy!

Amazing Green Chile Enchildads

2 T. butter

2/3 c. onion, chopped

2 T. flour

1 1/2 c. chicken broth

1 c. roasted diced green chile

1 clove garlic, minced

3/4 t. salt

dash of cumin

12 corn tortillas

1 c. cheddar cheese

1 c. montery jack cheese

2 c. shredded chicken

1 c. cream

salt and pepper to taste



Preheat oven to 350 degrees. In large skillet melt butter. Saute onion until transparent. Stir in flour and cook for 1-2 minutes. Add broth, then chile, garlic, salt and cumin. Simmer for 15 minutes. Lightly fry tortillas in oil, not too crisp as they will need to be rolled. Fill each tortilla with mixture of cheeses and the shredded chicken. Roll and then place in casserole dish seam side down. Pour green salsa over tortillas, then pour cream over green chile. Top with 1/2 c. cheese. Bake uncovered for 20 minutes. Top with lettuce, tomato, olives and sour cream.

You know us...we love green chile, and this recipe is a tribute to roasted green chile!