creamy chicken enchiladas

Name: Creamy chicken enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 cup(s) chopped cooked chicken; 1 cup(s) chopped onion; 1/4 cup(s) butter or margarine; 1/4 cup(s) unsifted flour; 21/2 cup(s) hot water; 8 ounce(s) sour cream; 2 cup(s) shredded cheddar cheese; 4 ounce(s) chopped green chilies; 1 teaspoon(s) ground cumin; 10 - flour tortillas; 1 tablespoon(s) instant chicken bouillon

28 Pinches

Catherine Kalman

Updated on Sep 17, 2015

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

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prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

4 cups chopped cooked chicken
1 cup chopped onion
1/4 cup butter or margarine
1/4 cup unsifted flour
21/2 cups hot water
8 ounces sour cream
2 cups shredded cheddar cheese
4 ounces chopped green chilies
1 teaspoon ground cumin
10 - flour tortillas
1 tablespoon instant chicken bouillon

How To Make creamy chicken enchiladas

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.

Step 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.
Step 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.
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