"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sour Cream Chicken Enchilidas Recipe

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

Contributor:  
Contributor:  
Mary Wright
Added: Wednesday, September 30, 2009

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
0
Preparation Time:
Preparation Time:
0

 

 

 

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