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Chicken Enchiladas...white Sauce...rich!
Time: 1 hrs 10 mins
Ingredients
- 1/4 cup butter or 1/4 cup margarine
- 1/4 cup flour
- 2 cups chicken stock (or canned broth)
- 8 ounces sour cream
- 8 ounces chopped green chilies, undrained
- 1/4 teaspoon cayenne pepper
- 3 cups chopped cooked chicken breasts
- 1 small onion, finely chopped
- 2 cups monterey jack cheese (or more)
- 8 flour tortillas
Directions
- 1 In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
- 2 Add sour cream, green chilies and cayenne. Remove from heat.
- 3 In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
- 4 Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
- 5 Pour remaining sauce on top.
- 6 Bake at 350 for 30 minutes, covered.
- 7 Remove from oven, take off foil and sprinkle cheese over top.
- 8 Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.
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