Sour Cream Chicken Enchiladas
(from austincook’s recipe box)
Source: RecipeThing user koshka (from RecipeThing user JCav)
Ingredients
- 12 corn tortillas
- 3 cups cooked chicken, shredded
- 1 pound Monterey Jack cheese, shredded
- 1/4 cup onion, minced
- 1 to 2 cups sour cream
- salt to taste
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 cup onion, minced
- 1 tablespoon flour
- 1 cup water
- 1 cup green chiles, chopped
- salt to taste
Directions
-
Make green chile sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
-
Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.
-
Mix one cup chile sauce with the minced chicken.
-
Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired.
-
Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.