Chicken enchiladas

Chicken enchiladas



  • sour cream - 1 pt
  • flour - 2 Tbsp
  • oil - 3 Tbsp
  • clove garlic, minced - 1 item
  • Cheddar cheese, shredded - 1/2 lb
  • small onions, chopped - 2 item
  • cans green chilies - 2 oz
  • chicken bouillon
  • canned tomatoes, drained and chopped - 2 c
  • cooked shredded chicken - 4 c
  • Enchiladas:12 corn tortillas
  • extra cheese, shredded - 1 item
  • black olive slices for topping - 1 item

How to make chicken enchiladas:

Enchiladas:12 corn tortillas1 pt. sour cream1/2 lb. Cheddar cheese, shredded4 c. cooked shredded chicken extra cheese, shredded black olive slices (for topping) Sauce: Saute garlic and onions in oil. Add flour. Stir in bouillon. Cook, stirring constantly, until thickened. Add chilies and tomatoes. Allow to simmer 5 to 10 minutes. Makes 3 1/2 to 4 cups sauce.

Enchiladas: Dip tortillas in hot oil to soften. Drain well on paper towels. Mix sour cream, shredded cheese and chicken. Place filling in center of each tortilla. Roll them up. Use about 1/2 cup filling per tortilla. Place rolled enchiladas side by side in a large baking dish. Pour sauce over them. Sprinkle extra cheese and black olives on top. Bake at 350° for about 30 minutes until hot and bubbly. Makes 6 servings.

Recipe categories: Chicken, Main dish, Poultry.

Chicken enchiladas
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
pkg, sour cream, butter or margarine, salt, stick margarine, brown sugar, water, butter or margarine, melted, honey, can cream of chicken soup
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