CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    TACO SIZE TORTILLAS

  • 2

    C COOKED, SHREDDED CHICKEN

  • 2

    C MONTERAY JACK CHEESE

  • 3

    TBS BUTTER

  • 3

    TBS FLOUR

  • 2

    C CHICKEN BROTH

  • 1

    C SOUR CREAM

  • 1

    4OZ CAN DICED GREEN CHILIES

Directions

PREHEAT OVEN TO 350. GREASE 13X9 PAN. MIX CHICKEN AND 1 C CHEESE. ROLL UP IN TORTILLAS AND PLACE IN PAN. IN A SAUCE PAN, MELT BUTTER, STIR IN FLOUR AND COOK 1 MINUTE. ADD BROTH AND WHISK UNTIL SMOOTH. HEAT OVER MEDIUM HEAT UNTIL THICK AND BUBBLY. STIR IN SOUR CREAM AND CHILIES. DON'T BRING TO A BOIL. POUR OVER ENCHILADAS AND TOP WITH REMAINING CHEESE. BAKE 22 MINUTES AND THEN UNDER HIGH BROIL FOR 3 MINUTES TO BROWN CHEESE. *SAUCE DOESN'T FREEZE WELL. ENCHILADAS FREEZE VERY WELL. FREEZE THEM DOUBLE WRAPPED IN FOIL AND MAKE SAUCE DAY OF. THAW FIRST, ADD THE SAUCE THEN COOK. *YOU CAN MAKE AHEAD OF TIME AND REFRIGERATE FOR UP TO 24 HOURS. *****NEEDS MORE SEASONING*****

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