• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Enchilada Bake

  • Recipe Submitted by on

Category: Casseroles

 Ingredients List

  • -----------------------------------SAUCE-----------------------------------
  • 1/2 c Onions, chopped
  • 2 tb Butter
  • 2 tb Flour
  • 1 1/2 c Water
  • 1/2 tb Stock, chicken, powdered
  • 4 oz Cream, sour


1 c Chicken, cooked; chopped
1 c Cheese, cheddar, shredded
1/2 cn Green chilies; drained
1 oz Pimientos, sliced
1/4 ts Chili powder
6 lg Tortillas, flour
1/4 c Cheese, cheddar, shredded

Sauce: Cook onion in butter until tender. Stir in flour, water and
bouillon; cook and stir until sauce thickens and bouillon dissolves. Remove
from heat; stir in sour cream.

Preheat oven to 350. Combine chicken, cheese, chilies, pimientos, chili
powder, and enough sauce to moisten; mix well. Dip each tortilla into sauce
to soften; fill each with equal portions of chicken mixture and roll up.
Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over
enchiladas. Sprinkle with cheese and parsley. Bake 25 minutes, or until

Serve with additional sour cream, if desired.

Sylvia's comments: I've never tried making enchiladas before, and was
surprised and delighted at how easy they were. The sauce was blah and
didn't suit the enchiladas at all, but I have lots of sauce recipes! So I'm
going to make it again, substituting some other sauces for this one. Also,
I left this sitting in the fridge two days before baking it, with no
negative result except it took longer than 25 minutes to get it hot.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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