Creamy Chicken Enchiladas Recipe

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Creamy chicken enchiladas

Catherine Kalman

By
@catkalm

This has been a family favorite for years. Even the youngest grandchildren like it.


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Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

4 c
chopped cooked chicken
1 c
chopped onion
1/4 c
butter or margarine
1/4 c
unsifted flour
21/2 c
hot water
8 oz
sour cream
2 c
shredded cheddar cheese
4 oz
chopped green chilies
1 tsp
ground cumin
10
flour tortillas
1 Tbsp
instant chicken bouillon

Directions Step-By-Step

1
In saucepan, cook onion in butter or margarine until tender. Stir in flour, then water and bouillon. Cook and stir until thickened. Remove from heat and add sour cream. Make sure sour cream is at room temperature before adding.
2
Combine 2 cups of the sauce with the chicken, 1 cup of cheese, chilies, and cumin. Place chicken mixture on tortillas and roll, folding burrito-style.
3
Arrange in greased 13x9 baking dish. Top with remaking sauce and cheese. Bake at 350 for 25 minutes or until hot. Garnish as desired. Refrigerate left-overs.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican