Sunday, May 6, 2012

Creamy Chicken Enchiladas

These are really good and do not use cream of whatever soup. The sauce is sour cream based. If you want this to be spicier, use pepper jack cheese.
Creamy Chicken Enchiladas
tortillas, flour or corn
chicken, cooked and shredded
2 c. shredded jack cheese
2 cans of diced green chiles
3 T. flour
2 c. chicken broth
Mix the chicken and 1 c. of cheese in a bowl. Spray a 9 x 13 pan. Put the chicken mixture inside each tortilla and roll up and put in the pan.
In a saucepan, melt the butter. Whisk in the flour. Cook for 1 minute. Whisk in the chicken broth. Cook for a few minutes until thickened. Whisk in the sour cream and green chiles. Bake at 350 for 25 minutes.

1 comment:

  1. Hello, do not see the measurement for the sour cream. Also i assume you pour the mixture over the filled tortilla.