Enchiladas

3 cups chicken broth
9 Corn Tortillas**
3 tablespoons flour
2 cups grated sharp cheddar cheese
1 cup cooked chicken
1 cup chopped green chile*
1 medium onion, chopped
1/2 teaspoon garlic salt
2 cups sour cream
Shortening

Combine 1 cup of broth 
with the flour 
in a medium-sized saucepan.
Add the remaining 
broth and cook 
on medium heat 
until thickened.
Stir the chicken, chile, 
and garlic salt 
into broth and set aside.
Heat 1/2 inch of 
shortening in a heavy pan 
at medium-high heat.
Quickly dip each tortilla into 
the shortening to soften.
Drain on absorbent towels.
Combine 1 cup cheese, onion, 
and sour cream 
in a medium-sized mixing bowl.
Assemble the enchiladas 
by placing 1/4 cup of sauce 
on each dinner plate, 
followed by a tortilla, 
1/4 cup of sauce, and 
1/3 cup of sour cream mixture. 
Top with remaining 
sauce and cheese. 
Place in a 350°F oven 
for 15 minutes, 
or until cheese melts.

**Tortilla Recipe
***Red and Green Chile Sauce Recipes