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Savory Chicken Enchilada Bake Recipe

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

Contributor:  
Contributor:  
Debi Short

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 350 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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