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Savory Chicken Enchilada Bake Recipe

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This recipe for Savory Chicken Enchilada Bake is from The Family Cookbook, 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:  
1 c. chopped oion
1/4 c. margarine
1/4 c. flour
2 1/2 c.. water
1 Tbsp chicken-flavored instant bouillon, or 3 chicken-flavored bouillon cubes
8 oz. sour cream, at room temperature
1 c. milk
3 c. finely chopped cooked chicken
2 c. (8 oz.) shredded cheddar cheese
2 cans (8 oz.) chopped green chiles
1/2 tsp. chili powder
10 (8 inch) flour tortillas or 12 (6 inch) corn tortillas
Directions:
Directions:
In medium saucepan, cook onions in margarine until tender. Stir i flour, then water, milk, and bouillon; cool and stir until thickened and bouillon dissolves. Remove from heat; stir in sour cream and one can ( 4 oz.) chopped green chiles.

In large bowl combine 1 cup of this sauce, chicken, 1 cup cheese, 1 can (4 oz.) green chiles, and chili powder; mix well. Dip each tortilla into remaining hot sauce or ot oil to soften and prevent cracking. Fill each tortilla with equal portions of chicken mixture. Roll up.

Arrange in a lightly greased 13 x 9 inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese and parsley. Bake in a preheated 350º oven for 25 minutes, or until bubbly. Serve with additional sour cream, if desired.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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