chicken enchiladas
(1 rating)
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A little work, but well worth the effort. I prefer using the flour tortillas. When using the flour, you can eliminate the step where it says to dip the tortilla in the sauce to soften it.
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(1 rating)
yield
10 - 12
Ingredients For chicken enchiladas
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3 cfinely chopped, cooked chicken
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1 cchopped onion
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1/4 cbutter
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1/4 cflour
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2 1/2 chot water
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1 Tbspinstant chicken bouillon (or 3 cubes)
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1 csour cream, room temp.
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2 cshredded cheddar cheese
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1 canchopped green chilies, drained (4 oz.)
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1 tspcumin
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12corn tortillas (or 10 flour tortillas)
How To Make chicken enchiladas
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1Preheat over to 350 degrees. In large skillet, cook butter and onion until tender. Stir in flour and then hot water and bouillon. Cook and stir until thickened and bouillon dissolves. Remove from heat. Stir in sour cream. Set aside. Reserve 1 cup sauce for step 2.
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2In large bowl, combine chicken, 1 cup sauce, 1 cup cheese, chilies, and cumin. Mix well.
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3Dip corn tortillas into hot sauce to soften. Fill with chicken mixture. Roll up. Arrange in greased 13x9 pan. Spoon remaining sauce over top. Sprinkle with remaining cheese.
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4Bake for 25 min. or until bubbly. Garnish as desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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