Creamy, Cheesy Enchiladas!
1 package flour tortillas
1 large can green chili enchilada sauce
¼ C. Chicken Boullion
¼ C. Olive Oil
½ C. butter
½ C. flour
8 C. water
2 1b. block jack cheese
No nutrition information available
Warm olive oil in 8-10 qt. saucepan
Add butter until it melts (slowly as to not burn)
Sprinkle in flour, and whisk until smooth
Let bubble over medium high heat about 1 minute
Add warm water and boullion until mixture begins to boil
Add green chili sauce, warm until easy boil
Use a Cuisinart mixer to grate the fresh jack cheese
Warm the tortillas in a skillet
Pour about ½-1 cup of the warmed enchilada sauce into a 13 x 9 inch pan.
Fill each tortilla, one at a time, with jack cheese. Coat the tortillas slightly with the enchilada sauce in the pan as you fill.
Roll up each tortilla as you fill them.
Pour 2-4 cups of sauce over the rolled enchiladas.
Sprinkle with about 1 cup cheese.
Bake at 350 degrees until bubbly, about 30 minutes.
Use remaining, warmed, sauce to serve with heated enchiladas.