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Sour cream chicken enchiladas

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Ingredients/Components

sour cream
flour - 2 Tbsp
oil - 2 Tbsp
clove garlic, minced - 1 item
small onions, chopped - 2 item
flour tortillas - 12 item
chicken bouillon
canned tomatoes, drained and chopped - 2 c
cooked and shredded chicken - 4 c
cans green chilies, drained and chopped - 2 oz
sharp white Cheddar, shredded - 1/2 lb

How to make sour cream chicken enchiladas:

Enchiladas:1 pt. sour cream1/2 lb. sharp white Cheddar, shredded4 c. cooked and shredded chicken12 flour tortillas Sauce: Saute garlic and onion in hot oil. Add enough bouillon to flour to form paste, then whisk into oil. Whisk in remaining bouillon. Cook, whisking constantly, for 5 minutes until thickened. Add chilies and tomatoes. Simmer 5 to 10 minutes. Preheat oven to 350°.

To assemble enchiladas: Mix sour cream, shredded cheese and chicken. Place about 1/2 cup filling in center of each tortilla. Roll up and place in large baking dish. Pour sauce over enchiladas and bake 30 minutes until bubbling and hot.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.2

Average rating: 3.2, total votes: 5

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