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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamy Chicken and Cheese Enchiladas Recipe

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This recipe for Creamy Chicken and Cheese Enchiladas is from Lovin' Spoonfuls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless skinless chicken breast halves, cooked and chopped
3 Tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-oz.) can chopped green chiles
Directions:
Directions:
Combine the chicken, 1/2 of cheese and onion in a bowl; mix well.
Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling. Place the enchiladas seam side down in a 9 x 13-inch baking dish.
Heat the butter in a saucepan until melted. Stir in the flour until blended. Add the chicken broth, mix well. Cook until thickened, stirring constantly. Stir in the sour cream and chiles and remaining cheese. Spoon the sauce over the enchiladas. Bake at 350 degrees for 30 minutes or until bubbly. Serves 4-6.
Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
One of Doyle's favorites...so we have this often!

 

 

 

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