Ingredients:
2 minced garlic cloves
l medium chopped onion
2 T. vegetable oil
2 T. fiour
2 cups chicken stock
l (4-oz.) can diced green chilies
2 cups canned chopped tomatoes, drained (reserve juice)
4 cups shredded l. lonterey Jack cheese
I sliced avocado (garnish) J cup chopped green onion
Instructions:
(garnish) J pint sour cream (garnish) Saute garlic and onion in oil until tender but not brown. Stir in flour and cook for J minute. Add stock and cook until thickened, stirring occasionally. Add chilies and tomatoes. If mixture seems too thic add a little reserved tomato juice. Simmer IO minutes. (lay be cooked to this point and frozen. Thaw and bring to a simmer again to serve.) Preheat oven to 350°. Place a shallow oblong baking pan on a working surface, with the end closest to you slighcly raised. One by one, dip tortillas in sauce and place open in pan. Fill each tortilla with a large spoonful of mixture. Roll, bake, garnish.
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