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

Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas is from BPI Family & Friends Cookbook, 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:  
8 Corn tortillas.
1/2 c. Vegetable Oil.
2 c. (8 oz.) shredded Monterey Jack.
3/4 c. chopped onion.
1/4 c. butter.
1/4 c. flour.
2 c. chicken broth.
1 c. sour cream.
4 - 6 oz. can jalapenos, seeded & chopped.
1 small can boned chicken, chopped.
Directions:
Directions:
In a skillet, cook tortillas 1 at a time in hot oil for 5 seconds on each side. Do not overcook or they won't roll. Place 2 tablespoons shredded cheese and 1 tablespoon chopped onion on each tortillas; roll up. Place seam side down in 11X7 inch baking dish.

In saucepan, melt butter; blend in flour. Add chicken broth and cook, stirring constantly, until mixture thickens and bubbles. Stir in sour cream, chicken and peppers, cook until heated through but do not boil. Pour over tortillas in baking dish. Bake at 375 degrees 15 minutes. Sprinkle remaining cheese over; return to oven to melt cheese.
Number Of Servings:
Number Of Servings:
4 to 8
Personal Notes:
Personal Notes:
My family has been eating these for years. It came out of the Dallas Times Herald when I was a kid. We liked it so much my mother doubled the recipe when she made these since there were 5 of us. Hope you like them as much as we do.

 

 

 

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