Saturday, March 28, 2009

Chicken Enchiladas

I LOVE enchiladas. This recipe is easy and is restaurant style quality. So good and filling.

Yields: 10 enchiladas

2 cups chopped cooked chicken
1 cup sour cream
1 (7 oz.) can mild chopped green chilies
1 cup chopped onion
2 Tablespoon butter
1/2 tespoon salt
4 cups Monterey Jack Cheese
10 flour tortillas
1 (15 oz) can mild enchilada sauce
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside.

In another pan, saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften.

Spoon about 1/2 cup chicken mixture into each tortilla. Roll up and place close together in 2 greased 9 by 13 inch pans (5 enchilads per pan).

Cover with remaining cheeese (1 cup per pan). Bake uncovered at 350 degrees for 20 to 30 minutes. Garnish with chopped green chilies.

I have made this same recipe, but instead of red sauce, I made chicken sour cream sauce. Delicious either way.

Recipe for Chicken Sour Cream Sauce:
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 cup sour cream

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