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CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

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Rate this recipe 4.5/5 (2 Votes)
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE 0 Picture

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

Details

Preparation

Step 1

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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