This recipe has to be credited to my friends and teachers
from North lake Elementary
School. I spent most of my teaching career there
in Garland, Texas.
The North lake staff had a lovely tradition of celebrating
birthdays monthly in the teachers’ lounge. During lunch time, we brought in
homemade treasures from salads and casseroles to cakes covered with candles. Many
of the cooks shared their recipes many of them are among our family favorites.
Try this sumptuous Chicken Enchilada Casserole with your
family and friends. If you are lucky enough to have a group like the teachers
at North lake, you might share your recipes with them too.
Ingredients:
12 corn tortillas
½ cup cooking oil
2 cups shredded Monterrey Jack cheese
¾ cup chopped onion
¼ cup butter
3 tablespoon flour
2 cups chicken broth
1 cup sour cream
2 cups diced chicken
1 cup (4 oz.) chopped green chilies
Directions:
Cook tortillas in oil—5 seconds per side to soften.
Place 2 tablespoons of cheese and 1 tablespoon of onion on
each tortilla and role up. Place seam side down in 9x13 baking dish.
In a large skillet, melt butter and blend with flour. Add
broth and cook until thick. Stir in sour cream, chicken, and green
chilies. Cook until heated—(do not
boil!). Pour sauce over tortillas and sprinkle with remaining cup of cheese.
Bake at 350 degrees for 30 minutes until bubbly and light brown. This makes 6
servings with two enchiladas each. You’re going to love this!
