Arriba Enchiladas

TransplantedHusker's Note:

Zesty and hearty chicken enchiladas.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 3 cups chicken broth
• 1⁄3; cup flour
• 12 ounces salsa
• 4 ounces green chilies , drained
• 1 cup chopped onion
• 1 garlic clove , chopped
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• ½ teaspoon basil
• ½ teaspoon oregano
• salt and pepper
• 12 corn tortillas
• 3 lbs chicken , cooked and cut into small pieces
• monterey jack cheese , sliced
• ¾ cup sour cream
• 1 -1 ½ cup grated monterey jack cheese

Directions:

1. Preheat oven to 400 degrees. Grease 9x13 baking pan, set aside.
2. In saucepan, blend chicken broth and flour. Cook, stirring, until broth thickens.
3. Add salsa, chilies, onion, garlic, sugar and seasonings, mix well.
4. Soften tortillas by dipping them into the hot mixture.
5. Place a spoonful of chicken and a slice of cheese in each tortilla. Roll and place in the greased 9x13 baking pan. Repeat with remaing tortillas.
6. Add sour cream to hot mixture, mix well. Pour over enchiladas. Top with grated cheese.
7. Bake for 15 minutes.