Ingredients
-
1/4
-
1/4
-
1
-
3/4
-
1
-
4
-
12
-
-
1
-
2 1/2
-
1 1/4
-
1
-
1/4
-
1/2
-
Directions
Chicken Enchiladas With Sour Cream Sauce, This is a weekly request at my house These enchiladas have a white creamy sauce instead of the traditional tomato based sauce I’ve been asked for this recipe over and over again, so I thought I would post it I love Mexican foods, and I think this is a wonderful dish I hope you do too!, can you make this the night before and keep in fridge?, This was really good used leftover chicken from dinner last night and followed the rest of the directions precisely This was very quick and really easy The canned jalapenos made this a little bit spicier than the kids can handle, so next time I will use fresh jalapenos because they seem to add less spice when use them This will definitely be something I make to use up leftover chicken often Thank you for another great recipe breezermom! Made for PAC Spring 2014
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Steps
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1
Done
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Melt the Butter/Margarine in a Heavy Saucepan Over Low Heat; Add Flour, Stirring Until Smooth. Cook 1 Minute, Stirring Constantly. Gradually Add Chicken Broth and Water; Cook Over Medium Heat, Stirring Constantly, Until Thickened and Bubbly. Stir in Sour Cream and 2 Chopped Jalapeno Peppers. Pour Half of the Sour Cream Sauce Into a Lightly Greased 13 X 9 X 2 Inch Baking Dish. Set Aside Dish and Remaining Sour Cream Sauce. |
|
2
Done
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Fry Tortillas, One at a Time, in 2 Tablespoons Oil in a Medium Skillet 5 Seconds on Each Side or Just Until Tortillas Are Softened; Add Additional Oil, If Necessary. Drain on Paper Towels. If You'd Like to Cut Calories, You Can Soften the Corn Tortillas in Water. Just Bring Water to a Simmer in a Skillet. Then Dip Each Tortilla in the Water, One at a Time, For 1 to 2 Seconds on Each Side or Just Until Softened. |
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3
Done
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Place 1 Tablespoon Each of Chicken, Cheese, and Onion on Each Tortilla; Roll Up Tortillas, and Place, Seam Side Down, in Reserved Baking Dish. Pour Remaining Sour Cream Sauce Over Top. Bake, Uncovered, at 425 Degrees For 20 Minutes. Sprinkle Remaining Cheese on Top; Bake an Additional 5 Minutes or Until Cheese Melts. Serve With Enchilada Relish, Below: |
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4
Done
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Combine 1 Large Tomato (finely Chopped), 1/2 Cup Finely Chopped Onion, 2 Seeded and Chopped Jalapeno Peppers, 1/4 Cup Tomato Juice, and 1/2 Tsp Salt. Stir Well and Chill. Serve Over the Chicken Enchiladas With Sour Cream. |
