Try a favorite family recipe
Sour Cream Chicken Enchiladas
- 1 cooked and chopped chicken (minus bones and skin), about 3 cups
- 1 diced onion
- 2 TB butter for sautéing onion
- 12 flour or corn tortillas
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/4 tsp white pepper
- 2 cups sour cream
- 7 ounce can of chopped green chiles, divided
- 3 cups cheese (monterey jack or cheddar), divided
Butter 9x13 baking dish and preheat oven to 375 F.
Filling: Sauté onion in 2 TB of butter until softened. Cool and mix chopped chicken and 2 cups of cheese with onion and about 3 ounces of chopped green chiles.
Tortillas: Soften tortillas so easy to fill and place an equal amount of chicken mixture in each tortilla. Roll them and place them seam size down in the baking dish.
Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir until flour is thoroughly absorbed into the butter. Gradually whisk in chicken broth and cook until thickened. Remove from the burner and stir in sour cream and remaining chopped green chiles.
Pour sauce evenly over the tortillas in the dish, sprinkle with remaining cup of cheese, and bake for 30 minutes at 375 F.
Yield: 4-8 servings