From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 4 boneless skinless chicken breast halves
  • 3 tablespoons olive oil
  • 3 cups shredded Monterey Jack cheese
  • 1/2 cup chopped onion
  • 10 flour tortillas
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-ounce) can chopped green chiles, drained

*  Rinse the chicken and pat dry; cut into thin slices.
*  Saute the chicken in the olive oil in a skillet until brown; drain.  Combine the chicken, cheese and onion in a bowl; mix well.
*  Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling.  Place the enchiladas seam side down in a 9x13-inch baking dish.
*  Heat the butter in a saucepan until melted.  Stir in the flour until blended.  Add the chicken broth; mix well.
*  Cook until thickened, stirring constantly.  Stir in the sour cream and chiles.  Spoon the sauce over the enchiladas.
*  Bake at 350 degrees for 20 minutes or until bubbly.


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