Chicken enchilada bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onions, chopped |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Chicken, cooked; chopped |
| 1 | cup | Cheese, cheddar, shredded |
| ½ | can | Green chilies; drained |
| 1 | ounce | Pimientos, sliced |
| 1½ | cup | Water |
| ½ | tablespoon | Stock, chicken, powdered |
| 4 | ounces | Cream, sour |
| ¼ | teaspoon | Chili powder |
| 6 | larges | Tortillas, flour |
| ¼ | cup | Cheese, cheddar, shredded |
Directions
SAUCE
ENCHILADAS
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 bubbly.
Serve with additional sour cream, is 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. I also accidentally turned it into a make-ahead dish and didn't bake it for two days. Turned out fine, just took longer to heat through. I fit 6 enchiladas into an 8x8" foil baking pan.
Source: Quick & Delicious Casserole Delights by Johna Blinn, downloaded from the GEnie F&W RT, CASSROLE.TXT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...
Submitted By SYLVIA STEIGER On 10-12-94