Recipe by PiceSeasGirl
This is another of my favourite recipes that I make on special occasions. I have been requested to make these for potlucks and get-togethers. These are a nice change from the beef and I like the white sauce with this chicken version. It is a great way to use leftover chicken or turkey.
Top Review by Cookingfor7
I was just about to post this as one of our family's all-time favorite recipes. The only difference with my recipe is that I use a good chicken broth instead of water and bullion. I think using a good broth makes a world of difference on this recipe. I just boil my chicken for this recipe and use the broth I cooked the chicken in. YUMMMMM!!!! The other thing I do is dip each tortilla in the sauce before adding the chicken, cheese, chilies and cumin. The tortillas turn out WONDERFUL this way. A true family favorite, and a great OAMC recipe. I always make a double batch and seperate it into 3 pans- 1 to eat and 2 for the freezer. These are REALLY great enchiladas!
- 4 cups cooked chicken, Finely Chopped
- 1 cup onion, Chopped
- 1⁄4 cup margarine
- 1⁄4 cup unsifted flour
- 2 1⁄2 cups hot water
- 1 tablespoon instant chicken bouillon
- 8 ounces sour cream, Room Temperature
- 2 cups cheddar cheese, Grated
- 1 (4 ounce) can green chilies, Drained & Chopped
- 1 teaspoon ground cumin
- 10 flour tortillas
Directions See How It's Made
- Preheat oven to 350°F
- In a medium size saucepan, cook onion in margarine, until tender.
- Stir in flour, then water and bouillon; cook and stir until thickened and bouillon are dissolved.
- Remove from heat; add sour cream.
- In a large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin.
- Soften tortillas according to package directions; place equal portions of chicken mixture on tortillas; roll up.
- Arrange in a greased 13 X 9” baking dish.
- Top with remaining sauce and cheese.
- Bake for 25 minutes or until hot. (350 F)
- Garnish as desired.
- Refrigerate any leftovers.
- Note: I have made these with whole wheat, flour or corn tortillas with great success. I usually make 8-10 Enchiladas depending on how full I make them and if I bought the 8” or 10” tortilla shells.