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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The POOSCA Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Maura Schmidt
Added: Tuesday, June 16, 2009
Category:
Category:
Ingredients:  
Ingredients:  
4 cups finely chopped, cooked chicken
1 cup chopped onions
1/4 cup margarine or butter
1/4 cup unsifted flour
2 1/2 cups hot water
3 chicken bouillon cubes
1 8-oz container sour cream
2 cups shredded cheddar
1 4-oz can chopped green chilies (drained)
1 tsp ground cumin
10 8-inch tortillas
Directions:
Directions:
Preheat oven to 350º F.

In a medium saucepan, cook onions in butter until tender. Stir in flour, then water and bouillon until dissolved. Remove from heat, and then add sour cream.

In a large bowl, combine 2 cups of the sauce with chicken, 1 cup cheese, chilies and cumin. Place equal amounts of mixture on each tortilla and roll up. Arrange in a greased 9" x 13" pan with the seams down.

Top with remaining sauce and grated cheese. Cover and bake 30 minutes until cheese is melted.
Number Of Servings:
Number Of Servings:
5

 

 

 

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