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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is another of my favourite recipes that I make on special occasions. I have been requested to make these for potlucks and get-togethers. These are a nice change from the beef and I like the white sauce with this chicken version. It is a great way to use leftover chicken or turkey. Ingredients:
4 cups cooked chicken, finely chopped |
1 cup onion, chopped |
1/4 cup margarine |
1/4 cup unsifted flour |
2 1/2 cups hot water |
1 tablespoon instant chicken bouillon |
8 ounces sour cream, room temperature |
2 cups cheddar cheese, grated |
1 (4 ounce) can green chilies, drained & chopped |
1 teaspoon ground cumin |
10 flour tortillas |
Directions:
1. Preheat oven to 350°F
2. In a medium size saucepan, cook onion in margarine, until tender.
3. Stir in flour, then water and bouillon; cook and stir until thickened and bouillon are dissolved.
4. Remove from heat; add sour cream.
5. In a large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin.
6. Soften tortillas according to package directions; place equal portions of chicken mixture on tortillas; roll up.
7. Arrange in a greased 13 X 9” baking dish.
8. Top with remaining sauce and cheese.
9. Bake for 25 minutes or until hot. (350 F)
10. Garnish as desired.
11. Refrigerate any leftovers.
12. Note: I have made these with whole wheat, flour or corn tortillas with great success. I usually make 8-10 Enchiladas depending on how full I make them and if I bought the 8” or 10” tortilla shells.
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