- 3 cups chicken broth
- 9 Corn Tortillas
- 4 cups masa harina (in Mexican stores)
- 3 tablespoons flour
- 2 cups grated sharp cheddar cheese
- 1 cup cooked chicken
- 1 cup chopped green chile
- 1 medium onion, chopped
- ½ teaspoon garlic salt
- 2 cups sour cream
- Combine 1 cup of broth with the flour in a medium-sized saucepan. Add the remaining broth and cook on medium heat until thickened.
- Stir the chicken, chile, and garlic salt into the broth, and set aside.
- Heat ½ inch of shortening in a heavy pan at medium-high heat.
- Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
- Combine 1 cup cheese, onion, and sour cream in a medium-sized mixing bowl.
- Assemble the enchiladas by placing 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.
- Place in a 350°F oven for 15 minutes, or until cheese melts.
NOTE: Traditionally, enchiladas are topped with a fried or poached egg before serving.
Recipe courtesy of Lawerence Wheeler.