Tuesday, August 9, 2011
Cooked shredded chicken (we used grapeseed oil)
14 oz can of organic diced tomatoes
1/4 of an onion, diced
Cheese sauce (adapted from food.com)
3 cups raw milk
chopped green chilies
1/3c butter (actual butter, not margarine)
Melt 1/3c butter on stovetop. Stir in 1/3c flour. Add 2 cups cheddar cheese. Add paparika and salt. Cook till melted.
Fill the tortillas with the enchilada mixture and add some sour cream. Lay in baking pan and cover with cheese sauce. Bake at 350 for 20-25 minutes. Enjoy!
For more spice, add cayenne pepper and/or substitute the diced tomatoes with 14 oz of salsa.