Total Time
55mins
Prep 30 mins
Cook 25 mins

This recipe is delicious but a little mild for our tastes. To spice it up a bit, I throw in a few chopped jalapenos and replace some of the cheese with pepper jack. Oh yummy! Hubby asks for me to make this often.

Ingredients Nutrition

Directions

  1. In large skillet melt margarine over medium heat. Add onion and saute about 2 minutes. Stir in flour and mix well. While stirring, add chicken broth to skillet. Cook until slightly thickened,stirring constantly. Remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl.
  2. Add chicken, 1 cup of the cheddar cheese, peppers, cumin, pimento and chili powder. Mix well.
  3. Spoon equal portions of mixture into each tortilla, roll up and place in 9x13-inch baking pan.
  4. Pour reserved sauce over enchiladas and top with remaining cup of cheese.
  5. Sprinkle with chives and bake in 350 degree oven for 25 minutes.

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