Chicken enchiladas

Chicken enchiladas



  • boneless, skinless chicken breasts - 1 lb
  • bell pepper, chopped - 1/2 item
  • onion, chopped - 1/2 item
  • small can green chiles - 1 item
  • oil - 1 tsp
  • sour cream - 4 oz
  • chicken broth - 3 c
  • flour - 3 Tbsp
  • water - 1 item
  • salt and pepper - 1 item
  • Tabasco sauce - 1 item
  • Monterey Jack cheese, grated - 8 oz
  • corn tortillas - 1 pkg

How to make chicken enchiladas:

Put oil in skillet. Brown pepper, onion and half the can of chiles. Put in chicken and cook until done. Dice chicken into chunks and set aside with vegetables. Place chicken broth in saucepan and bring to a boil.

Mix flour and enough water to thicken sauce. Slowly add flour mixture to broth, stirring frequently with wire whisk. When mixture is thick (like gravy), stir in the sour cream and other half of chiles. Season with salt, pepper and Tabasco.

Spray a large casserole dish with cooking spray. Fill each tortilla with a bit of chicken, a bit of cheese and 3 spoonfuls of sauce. Roll up and place seam side down in pan. Pour remaining sauce over enchiladas and top with remaining cheese. Bake at 350° for 25 minutes or until brown.

Recipe categories: Chicken, Main dish, Poultry.

Chicken enchiladas
Average rating: 4 of 5, total votes: 3
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
milk, salt, flour, butter, water, vegetable oil, carton sour cream, pepper, skim milk
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