Sour Cream Chicken Enchilidas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Flour Tortillas – taco size
1 Whole Chicken
1 jar Mild Herdez salsa (or use hot if you like spicy)
2 tsp Cumin
2 tsp Garlic Powder
Chili Powder – to taste
Seasoned Salt – to taste
SAUCE
1 stick Butter
1 cup Sour Cream
2 tsp Flour
1 ˝ cups Milk
Shredded Colby Jack cheese
Sliced jalapeno’s
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Directions: |
Directions:PREPARE
Preheat oven 350 degrees. Cook chicken (I cook in crock pot for 8 hours – put on before work, done when I get home!) then de-bone and shred.
Mix in Salsa and seasonings. You can adjust any of these to taste.
Fill Flour tortillas with chicken mixture and place in large baking dish – seam side down (add layer of salsa to bottom of dish to prevent sticking)
SAUCE
Melt butter in pan - Med Heat
Sift in 2 tsp flour and stir constantly until flour is dissolved
Add milk slowly and continue to stir until thickened
Remove from heat and stir in sour cream
Pour Sauce over enchiladas making sure to evenly cover all.
Cover with foil and bake 350 degrees for about 30-45 minutes (just until bubbly)
Remove foil and top with cheese.
Put back in oven just until cheese is melted
Serve with sliced jalapenos. |
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