Sour Cream Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. cooked chicken cut into bite-size pieces 1 lb. Monterey Jack cheese, grated 1 medium onion, chopped 12 tortillas (corn or flour)
Sour Cream Sauce ¼ c. butter 2 tbsp. flour 1 can or 2 c. chicken broth 1 c. sour cream 2 jalapeño peppers, chopped
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Directions: |
Directions:Soften tortillas by dipping in hot oil. Drain on paper towels. Fill tortillas with chicken, onion and cheese; roll up and place in large shallow pan. For the sauce, melt butter and add flour and broth.
Cook over medium heat until thickened. Add sour cream and cook until hot but do not boil. Add peppers. Pour sauce over enchiladas and bake 20 minutes in 350º oven.
Serves 4-6 |
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Personal
Notes: |
Personal
Notes: I got this recipe from a friend that I was in the Junior League of Corpus Christi with. I usually make it when we are having company for dinner. It is always a hit. I buy the HEB fresh and warm flour tortillas that are in the bakery because they seem to turn out the best. Also, I use canned green chiles instead of the jalapeños. These enchiladas are good served with pinto beans and corn or even a salad.
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