Monday, October 22, 2007

Chicken Enchiladas

I love this recipie from a San Antonio Junior Forum cookbook that a family friend gave me. It's perfect for a cold rainy day like today.


1 cup chopped onion

1/4 cup (1/2 stick) butter

1/4 cup flour

3 chicken bouillon cubes

2-1/2 cups water

1 cup sour cream, room temp

3 cups finely chopped cooked chicken

2 cups shredded Cheddar cheese

1 (4 oz) can chopped green chilies, drained

1/2 tsp chili powder

10 flour tortillas

Saute the onion and butter in the saucepan until tender. Sprinkle with flour and mix well. Add the bouillon cubes and the water and cook until the mixture thickens.

Remove from heat and stir in the sour cream.

Combine one cup of the sauce, chicken plus one cup of the cheese. Mix well. Add green chilies and chili pepper.

Spoon chicken mixture onto four tortillas and roll up. Place in lightly greased 9x13 inch baking dish. Spoon the remaining sauce over the tortillas and top with cheese.

Bake at 350 degrees for 25 minutes.

Serve topped with chopped lettuce and tomatoes.

You can also freeze the enchiladas before baking or just the filling.

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