Carol’s White Enchilada

March 04, 2014

135

ometimes when I miss my mom, I make enchiladas. No, not the red-sauced cylinders with spiced ground beef inside. They are white. They are ooey and gooey. They are rich and decadent. They just scream out “MOM” from the very first bite.

18 corn tortillas

Vegetable oil

1 bunch green onions, thinly sliced

16 ounces Monterrey jack cheese, grated

4 ounces unsalted butter

1/4 cup flour

1 can (16 ounces) veggie stock

8 ounces light sour cream

1 can ( 4 ounces) diced green chiles

Salt to taste

Heat the oil in a skillet over medium heat Soften the tortillas by dipping them in the oil for only a few seconds on each side. For faster results, dip two at a time. This will also prevent the tortillas...
See the full directions on my site

Nutritions

Calories
408

Sodium
457mg
19% DV

Fat
20g
31% DV

Protein
13g
26% DV

Carbs
42g
14% DV

Fiber
5g
20% DV

Dinner Baked