"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Sunday, March 8, 2009


4 chicken breasts
1 onion, chopped
1 T. margarine
1 (4 ounce) can chopped green chilies
2 (4 ounce) cans sliced mushrooms, drained
1 1/4 c. shredded Cheddar cheese
1/2 tsp. garlic powder
1/2 teaspoon chili powder
1 c. sour cream
12 flour tortillas
1/4 c. flour
1/4 c. melted butter
1 c. shredded Monterey jack cheese
1 1/2 c. sour cream
Chili powder to taste
1 1/2 c. shredded Monterey Jack cheese

Rinse chicken and pat dry. Cook in water to cover in saucepan until tender. Drain, reserving 1 1/2 c. broth. Cook and chop chicken. Saute onion in margarine in skillet. Add chicken, green chilies, mushrooms, cheddar cheese, garlic powder, 1/2 tsp. chili powder, and 1 c. sour cream. Mix well. Microwave tortillas on HIGH for 1 minute or until softened. Spoon chicken mixture onto tortillas. Roll to enclose filling. Place seam-side-down in greased 9 x 13 baking dish. Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 c. Monterey jack cheese, 1 1/2 c. sour cream, and additional chili powder to taste. Pour over enchiladas. Bake at 350 for 30 minutes. Sprinkle with remaining Monterey Jack cheese. Bake just until cheese melts.




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