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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Hudson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Hudson
Added: Monday, October 5, 2009


3 C diced cooked chicken,
1 C finely chopped onion,
1/4 C margarine,
2 C low salt chicken broth,
8 oz sour cream (at room temperature),
2 C shredded cheddar cheese,
4 oz mild chopped green chiles, drained,
1 tsp ground cumin,
6-8 12-inch flour tortillas (corn may be substituted)

In medium microwave safe dish, nuke margarine for 30 seconds.
Stir in diced onions, cover, and nuke for 2 minutes or until onions are tender.
Stir in flour, then chicken broth. Nuke for about 5 minutes, stirring every minute, until thickened.
Remove from oven and stir in sour cream.
In large bowl, combine 1C of sauce, chicken, 1 C cheese, chiles, and cumin, mixing well.
Warm tortillas in microwave to soften. Fill with equal portions of chicken mixture.
Roll up tortillas and arrange in greased baking dish.
Spoon remaining sauce over tortillas.
Sprinkle with remaining C of cheese--more if desired.
Bake at 350 degrees for 35 minutes or until cheese is bubbly.

Garnish with one or more of the following: sour cream, green onions and tomatoes, chopped black olives, guacamole.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Another rich dish that can be accompanied by a light tossed salad.




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