My Recipes

Title: Sour Cream Chicken Enchiladas

User: nnss

Yield: 6 servings

Categories: mexican, cheese, poultry

amount unit name
12 corn tortillas
4 C green chile sauce
3 C minced, cooked chicken
1 LB jack cheese, grated
1/4 C minced onion, optional
16 OZ sour cream
salt to taste
1/4 C olive oil
1 clove garlic, minced
1/2 C minced onion optional
1 TB flour
1 C water
1 C chopped green chiles
salt to taste


To Prepare Green Chile Sauce: Saute garlic and onion in oil in a
heavy saucepan. Blend in flour with a wooden spoon. Add water and
green chile and mix well. Add salt. Bring to a boil and simmer,
stirring frequently for 5 minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat
in oil, drain on paper towels and keep warm. Mix one cup chile sauce
with the chicken. Put 1/4 cup of the mixture on each tortilla and
roll it up. Place in a baking dish, cover enchiladas with grated
cheese and add onion if desired. Pour remaining sauce over enchiladas
and bake at 350 Deg F for about 20 minutes. Smother with sour cream
and return to oven for 10 minutes or until all is hot. Serve