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"Hunger is the best sauce in the world."--Cervantes

Enchiladas Monterey Recipe

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This recipe for Enchiladas Monterey is from Cooking with Fayette County's Finest Vol. 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. chopped onion
3 ounces vegetable oil
1 pound chopped cooked chieken
Salt and pepper to taste
4 ounces cream cheese, softened
4-6 ounces sour cream
1 Tbsp. chopped jalapeno
1 dozen soft corn tortillas
Monterey Sauce
2 cups (8 ounces) shredded Monterey Jack cheese
Sauce:
3/4 cup butter
3/4 cup all-purpose flour
1 quart warm chicken broth
3/4 cup warm heavy cream or half and half
1 Tbsp. chopped pimientos
1 Tbsp. chopped green chiles
1 Tbsp. chopped fresh cilantro
1 tsp. salt
1/4 tsp. ground white pepper
Directions:
Directions:
Saute onion in hot oil in a skillet over medium heat until tender.
Stir in chicken, salt, and pepper remove from hat.
Beat cream cheese and sour cream in a large bowl until creamy; stir in chicken mixture and jalapeno. Season with salt and pepper.
Cook tortillas on both sides in a lightly greased skillet over medium heat until softened. Spoon filling evenly into tortillas; roll up and place, seam side down, in a baking dish. Cover with Monterey Sauce and sprinkle evenly with Monterey Jack cheese. Bake at 350º for 20-30 minutes or until thoroughly heated.
Sauce: Melt butter in a saucepan, add flour, stirring until well blended. Do not let brown. Remove from heat and gradually stir in chicken broth. Cook over low heat until smooth and thickened. Stir in cream (Do not let boil). Add pimientos, chiles, cilantro, salt, and pepper to sauce; cook, stirring often, until thoroughly heated. Keep warm.

 

 

 

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