Sour cream chicken enchiladas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Corn tortillas | |
| 4 | cups | Green chile sauce |
| 3 | cups | Minced, cooked chicken |
| 1 | pounds | Jack cheese, grated |
| ¼ | cup | Olive oil |
| 1 | Clove garlic, minced | |
| ½ | cup | Minced onion (optional) |
| 1 | tablespoon | Flour |
| ¼ | cup | Minced onion, (optional) |
| 16 | ounces | Sour cream |
| Salt to taste | ||
| 1 | cup | Water |
| 1 | cup | Chopped green chiles |
| Salt to taste | ||
Directions
GREEN CHILE SAUCE
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 ¼ 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.