6 flour tortillas (soft taco size)
3 cooked boneless skinless chicken breast halves, shredded
2 C shredded Monterey Jack cheese
¼ C butter
¼ C flour
2 C chicken broth
1 C sour cream
1 (4 oz) can chopped green chiles, drained
½ C chopped green onions
Divide chicken and 1 ½ C of cheese among the 6 tortillas. Roll up each tortilla and place seam side down in a greased 9x13 baking dish.
Melt butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles. Heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake at 375º for 20 minutes or until heated through. Top with remaining cheese and bake for 5 more minutes until golden (I turn on the broiler). Garnish with chopped green onions.
Mexican Bean Salad
1 (15oz) can black beans, rinsed and drained
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10oz) pkg frozen corn kernels
1 red onion, chopped
½ C olive oil
½ C red wine vinegar
2 T fresh lime juice
1 T lemon juice
2 T white sugar
½ T salt
1 clove crushed garlic
¼ C chopped fresh cilantro
½ T ground cumin
½ T ground black pepper
1 dash hot pepper sauce
½ t chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables. Mix well. Chill thoroughly and serve cold.
(I don't use all the dressing, it would be too much. I use about 3/4 of it and save the rest)
We ate this with chips, and Ryan put some on top of his enchilada. I think next time I'll put it on top of lettuce and make it a yummy salad.
Hope you enjoy!