Easy Recipes

12 corn tortillas 4 cups green chile sauce 3 cups minced, cooked chicken 1 lb jack cheese, grated 1/4 cup minced onion, (optional) 16 oz sour cream 1 salt to taste 1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion (optional) 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 with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.