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Chicken enchiladas

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Ingredients/Components

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.

Rating:

Average rating: 4, total votes: 3

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