chicken enchiladas
(1 RATING)
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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prep time
cook time
method
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yield
10 - 12
Ingredients
- 3 cups finely chopped, cooked chicken
- 1 cup chopped onion
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups hot water
- 1 tablespoon instant chicken bouillon (or 3 cubes)
- 1 cup sour cream, room temp.
- 2 cups shredded cheddar cheese
- 1 can chopped green chilies, drained (4 oz.)
- 1 teaspoon cumin
- 12 - corn tortillas (or 10 flour tortillas)
How To Make chicken enchiladas
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Step 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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Step 2In large bowl, combine chicken, 1 cup sauce, 1 cup cheese, chilies, and cumin. Mix well.
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Step 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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Step 4Bake for 25 min. or until bubbly. Garnish as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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