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White Enchiladas |
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Serves: 10 Print this Recipe16 ounces monterey jack cheese shredded (about 4 cups) 2 cups ham cooked, cut in small strips (about 12 ounces) 2 to 3 4-ounce cans green chilies diced 1/2 cup butter or margarine 1/2 cup flour 2 teaspoons dry mustard 3/4 teaspoon salt 4 cups milk 4 ounces cheddar cheese shredded (about 1 cup) 10 flour tortillas (about 8 1/2 inches each) Preheat oven to 350°. In a large bowl, combine Monterey Jack cheese, ham, and green chilies, tossing gently to mix; set aside. In a large saucepan over medium heat, melt butter. Add flour, dry mustard, and salt. Cook and stir 1 minute. Add milk. Stirring, bring to a boil and boil until thickened. Add Cheddar cheese and stir until blended and cheese melts. Pour a thin layer of sauce in bottom of a shallow 4-quart baking dish.* Spoon about 2/3 cup of the ham filling onto each tortilla and roll up. Place seam-side down in baking dish. Pour remaining sauce over and between each enchilada. Cover and bake 30 minutes. Uncover and bake 15 minutes longer or until edges are bubbly and center is heated. *Two 2-quart oblong baking dishes may be used. Reduce baking time to 25 minutes covered and 10 minutes uncovered. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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