Sour Cream Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These are the best! My friend Deb gave me this recipe & it came from a friend of hers who is a chef. Better than any I've ever had in a restaurant. Ingredients:
1 package boneless skinless chicken breast |
2 teaspoons cumin |
2 teaspoons chili powder |
1/2 cup butter |
1/2 cup flour |
1 cup chicken broth |
1 cup half-and-half |
1 pint sour cream |
1 package corn tortilla |
1 jar picante sauce |
1 onion, chopped |
monterey jack cheese, shredded |
Directions:
1. Saute chicken breasts in half a stick of butter, 1 tsp cumin and 1 tsp of chili powder.
2. When cooked, let cool& chop into small pieces.
3. Combine flour and rest of butter.
4. Cook over medium heat for 2 minutes.
5. Stir in chicken btoth& half& half.
6. Add rest of cumin& chili powder.
7. Turn up heat& stir until thick& bubbly.
8. Remove from heat& add sour cream.
9. Assemble enchiladas: Place some chicken, chopped onion& 1 Tbsp or more of Picante sauce in tortilla& roll up.
10. Top with sauce& sprinkle with cheese.
11. Bake uncovered at 350 for 30 minutes.
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