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Chicken Enchiladas In Sour Cream Sauce




Source of Recipe


Rita


List of Ingredients




Chicken Enchiladas In Sour Cream Sauce from Rita


1 boned chicken, skinned and diced
1 dozen corn tortillas
1/2 cup cooking oil
2 cups shredded Monterey Jack cheese
1/4 cup butter
3/4 cup finely chopped onion
1/4 cup flour
2 cups chicken broth
1 cup dairy sour cream
4 oz. can diced green chilies


Recipe




In large bowl combine cheese, onion and chicken.
Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side.

(Spread newspaper on paper sack for draining tortillas as you cook
them).
Spoon chicken mixture on all 12 tortillas, roll up and place
seam side down in large baking pan.
In saucepan, melt butter, blend flour, add chicken broth, and cook until mixture thickens and bubbles.

Stir in sour cream and green chilies.
Cook until heated through, but DO NOT BOIL.
Pour sauce over tortillas and bake at 425 for 20 to 25
minutes.
Serve piping hot.