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Chicken Enchiladas…White Sauce…Rich

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Ingredients

Adjust Servings:
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

Nutritional information

615.9
Calories
329 g
Calories From Fat
36.6 g
Total Fat
19.2 g
Saturated Fat
135.8 mg
Cholesterol
723.1 mg
Sodium
33.5 g
Carbs
2.2 g
Dietary Fiber
6.1 g
Sugars
37.8 g
Protein
332g
Serving Size

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Chicken Enchiladas…White Sauce…Rich

Features:
    Cuisine:

    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.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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