Mexican Chicken Enchiladas by Jennifer

posted by Jennifer A 07-29-98 11:31 AM

Chicken Enchiladas
1/2 cup chopped onion
4 tbs margarine
1/4 cup flour
2 cups chicken broth
1 tsp chicken bouillon
1 cup sour cream
3 cups cooked chicken (to make it easier I use to cans of shredded chicken)
2 cups shredded cheddar cheese
1 4 oz. can chopped chilies drained
1 tsp chili powder
8 to 10 tortillas

In saucepan saute onion in margarine until tender. Stir in flour and add chicken broth and bouillon. Stir until
cooking thickens mixture.

Remove from heat and add chicken. Remove from heat and stir in sour cream. In large bowl combine 1 cup of the sauce, chicken, 1 cup cheese, chilies and chili powder. Mix well.

Fill each tortilla with chicken mixture. Roll up and arrage in 9 X 13 pan. Spoon remaining sauce over tortillias. Sprinkle with remaining cheese.

Bake at 350 for 25 minutes. 15 min covered and 10 uncovered.

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