TEX MEX RECIPE
– 2 tablespoons butter – 1 small onion diced – 1 tablespoon minced garlic – 1 teaspoon saltr
– 1 teaspoon cumin – 2 tablespoons flour – 1-1/2 cups chicken broth – 2 cans 4 oz each, green chilies
1. Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray. 2. Add butter, onion and garlic in a skillet and heat on medium heat, until onions are translucent. 3. Add salt, cumin, flour, broth and chilies and mix well. Continue to heat over medium heat just until boiling and bubbly. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat. 4. Spoon a small amount of mixture onto the bottom of the prepared pan. 5. Place 4 corn tortillas on a microwave safe plate and microwave for 10 seconds. Fill the tortilla with about 2 tablespoons chicken, 1 tablespoon sauce and 2 tablespoons shredded cheese. 6. Roll up and place, seam side down, into prepared pan. Repeat until pan is full. 7. Pour remaining chili mixture on top of tortillas and top with heavy cream. Sprinkle with remaining cheese. 8. Bake for 20 minutes. Serve immediately with chopped cilantro if desired.
Add some Tex Mex Flair to your next family dinner with this Chicken Enchilada Suiza. Tender Chicken and salsa verde are wrapped in a tortilla and topped with a creamy cheesy sauce. Swipe up for for info!