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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sour Cream and Chicken Enchiladas Recipe

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This recipe for Sour Cream and Chicken Enchiladas is from Memories and Meals, 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:  
Sauce:

1/4 c. margarine
3 green onions, diced
3 Tblsp flour
2 c. chicken broth
1 4 oz can green chiles
1 c. sour cream

Enchiladas:

1 10 count pkg tortillas (corn or flour)
3 c. diced cooked chicken (we usually use rotisserie)
Diced onion (half of the above, not used in sauce)
2 8 oz. pkg shredded monterey jack or mexican cheese
1 4 oz. can sliced ripe olives
Directions:
Directions:
Sauce:
Melt margarine in a saucepan. Add 1/2 the diced onions and cook until tender. Add flour to the melted margarine / onions to make a paste. Add chicken broth and whisk until smooth,thickened, and bubbly - stirring constantly. Add chiles and sour cream. Remove from heat and set aside.

Enchiladas:
Roll chicken with onion slices and 1 pkg cheese into 10 tortillas. Place in a pammed baking dish, lining them up in a row. Pour sauce over the enchiladas. Place 1/2 of next pkg of cheese on top. Bake covered for 20 minutes at 350º or until bubbly. Sprinkle remaining cheese and sliced olives on top. Bake, uncovered, for 10 to 15 minutes until cheese is completely melted.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 to 45 minutes
Personal Notes:
Personal Notes:
Definitely a family favorite that is requested often.

Serve with rice-a-roni spanish rice (follow directions on pkg - microwave) and refried beans to replicate a Hytjan family fiesta!

 

 

 

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