Chicken Enchiladas
Adapted From:
Ingredients
4 cup Chicken (cooked and shredded)
1 cup Onion (chopped)
1/4 cup Margarine (or Butter)
1/4 cup Flour (unsifted)
2 1/2 cup Water (hot)
1 Tbs Chicken Bouillon (or 3 bouillon cubes)
8 ounce Sour Cream
2 cup Cheddar Cheese (shredded)
4 ounce Green Chilies (1 small can)
1 tsp Cumin
10 Tortilla Shell (8")
Directions
Preheat oven to 350 °.
In medium saucepan, cook and stir onions in margarine until tender.
Stir in flour, then water and bouillon.
Cook and stir until thickened and bouillon is dissolved.
Remove from heat.
Add sour cream.
In a large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chilies and cumin.
Soften tortillas according to package directions.
Place equal portions of chicken mixture on each tortilla.
Roll up tortillas and arrange, seam side down, in greased 9 x 13î baking dish.
Top with remaining sauce and 1 cup cheese.
Cover and bake at 350 ° for 25 minutes or until hot.
Garnish as desired (Sour Cream, lettuce, pico, etc.)
Katie Dishes - Two Thumbs WAY Up!
I am a huge fan of mexican food. For a home-cooked meal, this really meets my cravings. Even my husband, who is not a big fan of mexican food, likes this recipe. And it isn't too tedious to make!
To cook the chicken, I typically boil in water, drain, then use a fork to pull the chicken apart. Cooking and cubing will work too, but I find when the chicken is shredded, the texture is just better.
I like to serve this with chips and homemade guacamole, corn cake, and mexican rice.
