KRISTI'S ENCHILADAS

l to r: Grandma (Billie) Reid, Lexi, Kristi (above), Haley, Grandpa (Francis) Reid.  

KRISTI'S ENCHILADAS

From Kristi Templeton

12 corn tortillas
4 cups green chile sauce, recipe below
3 cups cooked, minced chicken ( I just picked chicken off the store-bought rotisserie)
1 pound shredded Monterey Jack cheese (I only used an 8 ounce bag)
1/4 cup minced onion
1 to 2 cups sour cream
salt to taste
green chile sauce, below

Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.

Make green chile sauce, below. Mix one cup chile sauce with the minced chicken. 

Put 1/4 cup of the mixture on each tortilla and roll up. (* I also added a couple spoons of sour cream to the mixture). 

Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. 

Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. 

Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.


GREEN CHILE SAUCE

1/4 cup olive oil 

1 clove garlic, minced 

1/2 cup minced onion 

1 tablespoon flour 

1 cup water 

1 cup chopped green chiles 

salt to taste

Saute garlic and onion in oil in a heavy saucepan. 

Blend in flour; add water and green chile and mix well. Add salt. 

Bring to a boil, then simmer, stirring frequently for 5 minutes.

* I added a bit of sugar to my green chile sauce...it seemed like it needed it.*