"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from THE BROWN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
THOMAS BROWN

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Chicken breast (shredded)
1 onion
1 T vegetable oil
8 flour tortillas, softened (8 inch)
1 C grated Mexican cheese
C butter
C flour
1 can chicken broth (15 oz)
1 C sour cream
1 can chopped green chilies (4 oz can)

Directions:
Directions:
1. In fry pan cook chicken and onion together in oil over medium-high het until chicken is just done.
3. Shred chicken and divide evenly between 8 tortillas; add 1 T cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9X13" baking pan that has been lightly sprayed with no-stick spray.
4. Melt butter in medium saucepan, stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken
broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchilades
6. Top with remaining cup of cheese (baking dish may be doubled wrapped and frozen at this point
7. Bake at 400 for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
345 minutes prep 20 minutes cook

 

 

 

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