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Sour Cream Chicken Enchiladas




Source of Recipe


Best of the Best cookbook


List of Ingredients




4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 (4oz) can chopped green chilies
2 (4oz) cans sliced mushrooms (drained)
1 ¼ cups shredded Cheddar cheese
½ teaspoon garlic powder
½ teaspoon chili powder
1 cup sour cream
12 flour tortillas

¼ cup flour / ¼ cup melted butter
1 cup shredded Monterey Jack cheese
1 ½ cups sour cream
Chili powder to taste
1 ½ cups shredded Monterey Jack cheese



Recipe



Rinse chicken and pat dry. Cook in water to cover in saucepan until tender.
Drain, reserving 1 ½ cups broth.
Cool and chop chicken
Sauté onion in margarine in skillet.
Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, ½ teaspoon chili powder and 1 cup of sour cream; mix well.
Microwave tortillas on high for 1 minute or until softened.
Spoon chicken mixture onto tortillas.
Roll to enclose filling.
Place seam-side-down in greased 9x13 inch pan.
Blend flour into butter in saucepan. Stir in reserved broth.
Cook until thickened and bubbly, stirring constantly.
Stir in 1 cup of Monterey Jack cheese, 1 ½ cups of sour cream,
and additional chili powder to taste.
Pour over enchiladas.
Bake at 350 for 30 minutes.
Sprinkle with remaining 1 ½ cups of Monterey Jack cheese.
Bake just until cheese melts.
Yields 6 servings.