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Sour Cream Chicken Enchiladas




Source of Recipe


copykat


Recipe Introduction


I classify this as a "Company" Dish, unless you have a large family. Even the little kids like it.


List of Ingredients




Chicken breasts-*See note.
1 onion, chopped
1 T olive oil
1-(4 oz) can chopped green chilis
2-(4 oz) cans sliced mushrooms, drained
1-1/4 cups shredded cheddar cheese
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream

8 large or 12 small tortillas

Sauce:
1/4 cup flour
1/4 cup melted butter
1-1/2 cups shredded monterey jack cheese
1-1/2 cups sour cream
1-1/2 cups chicken broth*

Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of the broth* Cool, debone and chop.

Saute onion in olive oil in large skillet. Add chicken, green chiles, mushrooms, cheddar cheese, garlic powder 1/2 t chili powder and 1 cup sour cream. Mix well.

Microwave tortillas on high a minute, or unti they're softened. Spoon chicken mixture in tortillas and roll to enclose filling. Place seam side down in greased 9x13 rectangular dish.

Blend flour and butter insaucepan. Stir in reserved broth and 1 cup monterey jack cheese, 1-1/2 cups soour cream and additional chili powder. Pour over enchiladas.

Bake at 350 for 30 minutes. Sprinkle with remaining jack cheese and put back into oven until cheese melts.

**If you want to simplify this recipe, use 4 skinless, boneless chicken breasts. Saute in olive oil, cool and chop or shred. Use canned chicken broth for the sauce.

Recipe