"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Staci Orr

Category:
Category:

Ingredients:  
Ingredients:  
10 soft Taco shells
2 c. cooked, shredded chicken
2 c. Monterey Jack cheese
3 T. butter
3 T. flour
2 c. chicken broth ( from cooked chicken) or box broth
1 c. sour cream
1 (4 oz.) can diced green chilies
1 small onion- sautéed if desired

Directions:
Directions:
Grease 9x13 pan. Mix chicken and 1 cup cheese. Add small dollop sour cream. Roll up tortilla and place in pan. In saucepan, melt butter. If want onion, can sauté in melted butter. Stir in flour and cook 1 min. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you do not want to curdle sour cream. Pour over enchiladas and top with remaining cheese.
Bake 22 min. and then under high boil for 3 min. to brown the cheese.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is Staci’s favorite to fix for her family.

 

 

 

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