Chicken enchilada

Chicken enchilada

Ingredients/Components

• sour cream - 1 c
• salt - 3/4 tsp
• flour - 1/4 c
• oleo - 3 Tbsp
• butter or oleo - 2 Tbsp
• chopped onion - 1 c
• chicken broth
• chopped green pepper - 1/2 c
• chopped, cooked chicken - 2 c
• 6 inch tortillas - 12 item
• shredded Monterey Jack cheese 6 oz
• can green chilies, rinsed, seeded and chopped - 1 oz

How to make chicken enchilada:

In large saucepan, cook onion and green pepper in 2 tablespoons oleo until tender. Combine in bowl with chicken and chilies; set aside. In same pan, melt 3 tablespoons oleo. Blend in flour and salt. Stir in broth; cook and stir until thick and bubbly. Remove from heat. Stir in sour cream and 1/2 cup cheese. Stir half mixture into chicken. Dip each tortilla into remaining sauce; fill with 1/4 cup chicken, then roll up. Place in 13 x 9 x 2-inch baking dish. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25 minutes.

Recipe categories: Low cholesterol, Main dish, One Dish meal.