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Savory Chicken Enchilada Bake Recipe

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This recipe for Savory Chicken Enchilada Bake, by , is from The Drake Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Colleen
Added: Sunday, December 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped onion
1/4 cup butter
1/4 cup flour
2 1/2 cups water
3 chicken bouillon cubes (or 1 tbsp. instant)
8 oz. sour cream, room temperature
3 cups chopped cooked chicken
2 cups shredded cheddar cheese
4 oz. can chopped green chilies, drained
2 oz. jar sliced pimento, drained (I usually leave this out)
1/2 tsp. chili powder
10 flour tortillas, med size
chopped parsley

Directions:
Directions:
In medium saucepan, cook onion in butter until tender. Stir in flour, then water and bouillon. Cook and stif until thick and bouillon dissolved. Remove from heat. Stir in sour cream with a wire shisk. In large bown, combind 1 cup sauce, chopped chicken, 1 cup cheese, chilies, pimento and chili powder. Miz well. Fill each tortilla with a large spoonful of filling down the venter. Roll up, lay seam side down in a lightly sprayed 9x13 pan. Spoon remaining sauce over top, making sure all surfaces are covered so they don't turn crisp. Sprinkle with remaining cheese and parsley. Bake 350 uncovered for 25 minutes or until bubbly.

Personal Notes:
Personal Notes:
Very good! For a complete meal, serve with Spanish rice, refried beans, and a salad-throw in chips and salsa for fun!

 

 

 

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