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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) chili powder |
2 tablespoon(s) flour |
1 teaspoon(s) cumin |
1/2 teaspoon(s) garlic powder |
1 teaspoon(s) salt |
3 1/2 cup(s) chicken broth |
1 block(s) monterey jack 1/2 inch slices |
1 package(s) corn tortillas |
1/2 cup(s) cheddar cheese shredded |
1/2 whole(s) white onion chopped |
Directions:
1. For gravy:
2. Mix chili powder, flour, cumin, garlic powder, and salt. Add chicken broth. Bring to a boil and then simmer 15 minutes.
3. For enchiladas:
4. Wrap monterey jack slices with corn tortillas. Pour gravy on top. Sprinkle cheddar cheese and onions. Bake for 15 minutes at 350.
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