Side Pannel
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Poultry
Ingredients List
- 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
Directions
GREEN CHILE SAUCE
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 immediately.
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 immediately.
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