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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Enchiladas with Green Chili Sour cream Sauce Recipe

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This recipe for Chicken Enchiladas with Green Chili Sour cream Sauce is from 194th LRS Receipe Book, 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:  
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded cheddar cheese
2 tbsp. butter
3 tbsp. Flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Directions:
Directions:
Preheat oven to 350*. Grease a 9 x 13 pan.
Mix chicken and 1 cup of cheese. Roll in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to a boil, you don’t want to curdle the sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under a high broiler for 3 minutes to brown the cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15

 

 

 

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