Sour Cream Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is delicious but a little mild for our tastes. To spice it up a bit, I throw in a few chopped jalapenos and replace some of the cheese with pepper jack. Oh yummy! Hubby asks for me to make this often. Ingredients:
3 cups cubed cooked chicken |
1/4 cup margarine |
1 cup chopped onion |
1/4 cup flour |
2 1/2 cups chicken broth |
8 ounces sour cream |
2 cups shredded cheddar cheese, divided |
1 cup chopped green chili pepper |
1 (2 ounce) jar pimientos, drained |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
12 corn tortillas |
1 teaspoon chives |
Directions:
1. In large skillet melt margarine over medium heat. Add onion and saute about 2 minutes. Stir in flour and mix well. While stirring, add chicken broth to skillet. Cook until slightly thickened,stirring constantly. Remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl.
2. Add chicken, 1 cup of the cheddar cheese, peppers, cumin, pimento and chili powder. Mix well.
3. Spoon equal portions of mixture into each tortilla, roll up and place in 9x13-inch baking pan.
4. Pour reserved sauce over enchiladas and top with remaining cup of cheese.
5. Sprinkle with chives and bake in 350 degree oven for 25 minutes.
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