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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from St. Thomas the Apostle Catholic Church , 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:  
12 Corn or Flour Tortillas
2 cups Cooked Chicken, shredded
1 med. Onion, chopped
1 lb. Monterey Jack Cheese, grated
Vegetable Oil
1/4 cup Butter
2 tbsp. Flour
2 cups Chicken Broth
1 cup Sour Cream
2 Jalapeņos, seeded & chopped
Directions:
Directions:
Warm the tortillas in oven or microwave. Mix together chicken, onion and cheese. Fill tortillas with chicken mixture. Roll up and place in a large, greased shallow pan, seam side down. Melt butter in a 2 quart saucepan over medium heat. Whisk in flour with a wire whip. Remove from heat, whisk broth in a little at a time and stir until smooth. Return to medium heat and cook until sauce is thickened and smooth. Whisk in sour cream and cook until hot, but do not boil or sauce will curdle. Add the jalapeņos. Pour sauce over enchiladas. Bake 20 minutes at 350°. Serves 6.

 

 

 

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