Sour Cream Chicken Enchiladas

29.10.2008 | Author: Cook | Posted in Mexican
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Sour Cream Chicken Enchiladas


Servings: 6
Ingredients: 

  • 12    Corn tortillas
    • 

  • 4 c  Green chile sauce
    • 

  • 3 c  Minced, cooked chicken
    • 

  • 1 lb Jack cheese, grated
    • 

  • 1/4 c  Minced onion, (optional)
    • 

  • 16 oz Sour cream
    • 

  • Salt to taste
    •

1/4 c Olive oil
1 Clove garlic, minced
1/2 c Minced onion (optional)
1 tb Flour
1 c Water
1 c Chopped green chiles
Salt to taste

To Prepare Green Chile Sauce: Saute 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. Mix one cup chile sauce
with the chicken. Put 1/4 cup of the mixture on each tortilla and
roll it up. Place in a baking dish, cover enchiladas with grated
cheese and add onion if desired. Pour remaining sauce over enchiladas
and bake at 350 Deg F for about 20 minutes. Smother with sour cream
and return to oven for 10 minutes or until all is hot. Serve
immediately.





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