Green Chili-Cheese Enchiladas

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.

Notes:

Here is a great dish that you can serve for any meal with pride and satisfaction. Tbsp. maintains that unique South Texas tradition and flavor that so many people love and appreciate.

Servings Yield:

Serve for any meal with pride and satisfaction