Ingredients
-
1/4
-
1/4
-
2
-
8
-
8
-
1/4
-
3
-
1
-
2
-
8
-
-
-
-
-
Directions
Chicken Enchiladas…white Sauce…rich!,From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!,Mixed up the Dry Enchilada Seasoning Mix Substitute found on Food.com and added in a can of Rotel diced tomatoes & green chilies to the shredded chicken along with some diced onion and a little Mexican cheese. When I made the sauce I left out the cayenne pepper and just added in some more Dry Enchilada Seasoning Mix Substitute.,In making a roux, the 1st step in this recipe, forgo margarine. There is no good reason to use it. Use unsalted butter if avoiding sodium. Roux must always be mixed then cooked for 3 minutes or more to remove the raw flour taste. Cook longer if you wish to develop a nuttier flavor. Whisk during cooking to avoid burning. Then add your stock, in small amounts, and mixture will quickly thicken. This comment is more for people who aren’t familiar working with roux.
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Steps
|
1
Done
|
In Medium Saucepan, Melt Butter. Stir in Flour, Add Chicken Stock, Heat and Stir Until Thickened and Bubbly. |
|
2
Done
|
Add Sour Cream, Green Chilies and Cayenne. Remove from Heat. |
|
3
Done
|
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
Done
|
Fill Each Tortilla With Scant 1/3 Cup Chicken Mixture, Roll Up and Place Seamside Down in Oblong Greased Casserole. |
|
5
Done
|
Pour Remaining Sauce on Top. |
|
6
Done
|
Bake at 350 For 30 Minutes, Covered. |
|
7
Done
|
Remove from Oven, Take Off Foil and Sprinkle Cheese Over Top. |
|
8
Done
|
Return to Oven or Just Let It Sit on the Stovetop While You Call Everyone to the Table. Either Way, the Cheese Will Melt. |
