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Stacked Green Chile Enchiladas

Posted by Stephen Romero on January 1, 2010 at 6:40 AM

Green Chile Chicken Enchiladas


6 cups chicken broth

6 tablespoons flour

2 cups cooked chicken

4-5 tablespoons Ristras de Santa Fe Green Chile Flakes or

2-3 tablespoons Ristras de Santa Fe Green Chile Powder

1 teaspoon garlic salt

 cooking oil

18 corn tortillas

4 cups grated, sharp cheddar cheese

2 medium onions,chopped

4 cups sour cream


1. Combine 1 ½ cups broth with the flour in a large saucepan.

Add the remaining broth and cook on medium heat until thickened.

2. Stir the chicken, chile and garlic salt into broth and set aside.

3. Heat ½ inch of cooking oil in a heavy pan at medium-high heat.

4. Quickly dip each tortilla into the oil to soften. Drain on paper towels.

5. Combine 2 cups cheese, onion and sour cream in a mixing bowl.

6. Assemble the enchiladas by placing approx. 1/4 cup of sauce on each dinner plate,

followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top

with remaining sauce and cheese.

7. Place in a 350 degree oven for l5 minutes or until cheese melts.


Serves 6.

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