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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Greater Peace Missionary Baptist 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:  
Makes 10 enchiladas:

10 large flour tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese, divided

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

4-ounce can diced green chilies
Directions:
Directions:
Preheat oven to 350 F. Grease a 9x13-inch pan. Mix chicken and 1 cup cheese. Place equal portions into tortillas, roll up and place in pan.

In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese. Bake 22 minutes at 350 F; turn broiler to high and cook for 3 minutes to brown cheese.

 

 

 

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