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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas is from The Peterson Family Cookbook Project, 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:  
10-20 corn tortillas
1C chopped onion
4-5 cloves minced garlic
1/4 tsp pepper
2 Tbsp butter
6-8 Tbsp flour
16 oz sour cream
1 can chicken broth
1 can green enchilada sauce
1 small can green chiles
1 C shredded Monterey jack
2C chopped cooked chicken
Optional- black olives, tomatoes, green onions
Directions:
Directions:
Preheat oven 350
Melt butter in med sauce pan; saute onions, garlic, pepper, until onion is soft.
Stir flour into sour cream, add to onion.
Stir in broth, enchilada sauce, green chiles.
Cook and stir until thickened and bubbly.
Remove from heat, stir in 1/2 cup cheese.

Filling- Stir half of sauce into chicken. Warm tortillas in microwave (or skillet). Spoon filling onto tortillas and roll, place into 9x13 baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 20 minutes

 

 

 

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