Sour Cream Chicken Enchiladas
Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Green chile sauce | |||
| ¼ | cup |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| ½ | cup |
onions
minced (optional) |
|
| 1 | cup |
water
|
|
| 1 | cup |
green chili peppers
chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| Enchildas | |||
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 3 | cups |
chicken
cooked, minced |
|
| 1 | pound |
monterey jack cheese
grated |
|
| ¼ | cup |
onions
minced (optional) |
|
| 16 | ounces |
sour cream
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Green chile sauce | |||
| 59 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 118 | ml |
onions
minced (optional) |
|
| 237 | ml |
water
|
|
| 237 | ml |
green chili peppers
chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| Enchildas | |||
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 7.1E+2 | ml |
chicken
cooked, minced |
|
| 453.6 | g |
monterey jack cheese
grated |
|
| 59 | ml |
onions
minced (optional) |
|
| 462.4 | ml/g |
sour cream
|
|
| 1 | x |
salt
to taste |
*
|
Directions
To Prepare Green Chile Sauce:
Sauté garlic and onion in oil in a heavy saucepan.
Blend in flour with a wooden spoon.
Add water and green chile and mix well. Add salt.
Bring to a boil and simmer, stirring frequently for 5 minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm.
Preheat oven to 350℉ (180℃) F,
Mix one cup chile sauce with the chicken.
Cover bottom of 9 by 13-inch baking dish with a few tablespoons of sauce.
Put ¼ cup of the mixture on each tortilla, sprinkle 1 to 2 tablespoons of cheese and roll it up.
Place in a baking dish, repeat until all ingredients are used up.
Pour remaining sauce over enchiladas.
Cover enchiladas with remaining cheese and add onion if desired.
Bake in preheated oven for about 20 minutes.
Smother with sour cream and return to oven for 10 minutes or until all is hot.
Serve immediately.
