Recipe Friday

I made these about a month ago for my family. Used shredded chicken... and they were YUMMY!

Hope you enjoy!

SHREDDED BEEF OR CHICKEN ENCHILADAS

Ingredients:

* 1 tablespoon butter or margarine
* 2 medium onions, chopped
* 1 garlic clove, minced
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup milk
* 2 (4 ounce) cans chopped green chilies
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 8-9 flour or corn tortillas
* 2 1/2 cups cooked, shredded beefchuck roast or shredded chicken
* 1 1/2 cups shredded Monterey Jack cheese
* 1 1/2 cups shredded Cheddar cheese
* 2 green onions with tops, thinly sliced (optional)
* Sour cream
* Salsa

Directions:

1. Prepare your meat however you would like. I baked three chicken breasts, with a small amount of enchilada sauce, in the oven for about an hour on 400 degrees F. Remove from oven, shred into a bowl and set aside. (You can be creative here, use whatever meat you want and cook it how you like).
2. In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Mix the flour in the broth, stir into pan. Stir in milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
3. Grease a 13 x 9 inch baking dish. Spoon a little sauce in the center of each tortilla; spread to the edges. Place meat down the center of each tortilla. Combine cheeses; sprinkle on top of meat. Roll up tortillas and place in baking dish, seam-side down.
4. Pour remaining sauce and some enchilada sauce over tortillas, if you like a wet enchilada use more sauce. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350 degrees F for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.