Chicken Enchiladas

I found this recipe in my Better Homes and Gardens cookbook. They were so good! I only changed a couple of things. I also found a recipe on Recipe Zaar to make homemade flour tortillas. (I used 1 1/2 cups white flour and 1/2 cup wheat flour.) There’s so many flour tortilla recipes out there. I basically just picked one so let me know if you find a better one! On this one, since I don’t use shortening, I just exchanged that for butter. And I made them ahead of time and froze them.

1 cup chopped onion
1/2 cup chopped green pepper
2 Tablespoons butter
2 cups chopped, cooked chicken
1 4 oz. can green chilies (or I just chopped some green chilies and tomatoes)
3 Tablespoons butter
1/4 cup flour
1 tsp. cumin
3/4 – 1/2 tsp. salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
12 6-in. tortillas

Melt butter in pan. Saute onion and green pepper in butter till tender. Combine onion mixture in a bowl with chilies and cooked chicken. Set aside. (Because my kids don’t like spicy, I set aside some for them without chilies.)

For sauce, melt 3 tablespoons butter in same saucepan. Stir in flour, cumin, and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Cook 2 min. more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange in a baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350F oven about 25 minutes or till bubbly.

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