Sunday, March 22, 2015

Sour Cream Chicken Enchiladas Recipe

Sour Cream Chicken Enchiladas Recipe

I love most all Mexican food. This is one of my favorite recipes. Serve with pinto bean, tossed salad and top with pico de gallo. A great Mexican dessert is flan, a to die for yummy dessert to top your meal off.


1 ½ to 2 cups chopped, cooked chicken
8 ounces Monterey Jack cheese
1 small can chopped green chilies
10 corn tortillas
Canola oil
1- 8 ounce carton sour cream

White Sauce:

4 ½ tablespoons butter
4 tablespoons flour
1 ½ cup milk
½ cup chicken broth

Directions for White Sauce:

Melt butter; add flour and liquids slowly.
Heat, stirring constantly, until a little thick.
Coat a 7-inch x 12-inch x 2 1/2-inch casserole dish with non-stick spry.
Assemble each enchilada in this manner
Soften tortilla in warm Canola oil; drain.
Place two tablespoons chicken in center of tortilla.
Add a little cheese and four teaspoons white sauce.
Roll up and place seam down in dish.
After rolling each tortilla pour remaining white sauce over all.
Cover with green chilies to taste.
Sprinkle remaining cheese.
Cook 35 to 40 minutes at 350 degree, covered with foil
Remove foil and spoon sour cream in lines over casserole.
Return to oven for five minutes.

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