"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Leslie Sharp Johnston
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 chicken breasts
cumin for sprinkling on chicken
1/2 cup butter
1/2 cup flour
1 cup chicken broth
1 cup milk
2 tsp cumin
1 tsp chili powder
1 tsp salt
pepper, to taste
1 cup sour cream
1 jar chunky salsa
8-12 flour tortillas, 6 or 8 inch size
2 cups shredded cheese, Mexican or fiesta blend

Directions:
Directions:
Sprinkle chicken breasts generously with cumin and bake at 350 for 20-30 minutes or until cooked. Let cool and chop in food processor or shred finely. Sauce: Melt butter in saucepan. Sift in flour and stir until blended. Add chicken broth, milk, cumin, chili powder, salt and pepper. Cook on low until thick and bubbly, stirring constantly. Add sour cream and stir to blend. Spread a couple of tablespoons each of the chicken and salsa on tortilla. Roll and place, seam side down, in baking dish. Continue with remaining tortillas until you have filled one 9x13 or two 8x8 casserole dishes. Pour sauce over tortillas and top with Mexican cheese. Bake at 350 for 25-30 minutes. This dish also freezes well. Just freeze it before baking and when ready to serve, thaw and heat as directed.

Number Of Servings:
Number Of Servings:
4-10
Personal Notes:
Personal Notes:
This is a favorite at our house. The recipe easily fills two square baking dishes, so I cook one and freeze the other.

 

 

 

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