Sour Cream Chicken Enchiladas |
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Category |
Mexican |
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Ingredients And Procedures |
| Ingredients | | | 12 | each | corn tortillas | | | 4 | cup | green chile sauce | | | 3 | cup | chicken, cooked, minced | | | 1 | pound | jack cheese, grated | | | 1/4 | cup | onion, minced (optional) | | | 16 | oz | sour cream | | | 1 | | salt, to taste | | | | | | | | | | ---GREEN CHILE SAUCE--- | | | 1/4 | cup | olive oil | | | 1 | each | garlic clove, minced | | | 1/2 | cup | onion, minced (optional) | | | 1 | tablespoon | flour | | | 1 | cup | water | | | 1 | cup | green chiles, chopped | | | 1 | | salt to taste | | | | | |
Directions:
| 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 1/4 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 degrees F for about 20 minutes.
Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
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