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Sour cream chicken enchiladas

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Ingredients/Components

sour cream - 16 oz
flour - 3 Tbsp
butter - 2 Tbsp
cooking oil - 2 Tbsp
snipped parsley - 2 Tbsp
chicken broth
medium onion, finely chopped - 1 item
chopped, cooked chicken - 3 c
corn tortillas - 12 item
shredded Monterey Jack cheese - 1 c
pepper, chopped fine
sliced pitted olives - 1 item
cans chopped chili peppers, drained - 2 oz

How to make sour cream chicken enchiladas:

In a saucepan, gradually stir chicken broth into flour. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir some of the hot mixture into the sour cream, parsley and pepper. Return all to hot mixture in saucepan. Set aside.

In a skillet, cook onion in butter about 5 minutes or until tender, but not brown. Remove from heat. Stir in chicken, chili peppers and 1 cup of the sour cream mixture.

In another skillet, heat cooking oil. Dip tortillas, one at a time, into hot mixture for 10 seconds or just until limp, adding more oil if needed. Drain on paper towel. Spoon chicken mixture on tortillas. Roll up. Place seam side down on a greased 12 x 7 1/2 x 2-inch baking dish. Pour remaining sour cream mixture on top. Cover and bake at 350° for about 30 minutes until heated through. Remove foil. Sprinkle with cheese. Return to oven. Bake 2 to 3 minutes more or until cheese melts. Top with sliced olives. Makes 6 servings.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.7

Average rating: 3.7, total votes: 3

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