Creamy Green Chili Chicken Enchiladas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a medium sauce pan, melt the butter, stir in flour, mix and cook until bubbly. Slowly stir in the chicken stock, cook slowly, until thickened.
  • Remove from the heat and add the sour cream, cilantro, green chilies, cayenne, cumin and chili powder. Remove from heat.
  • In a small pan, saute the onion in 1 tablespoon olive oil. Add to a bowl with the cooked chicken, salsa, lime juice, and 3/4 cup of the cooked sauce. Stir well.
  • In a greased oblong baking dish, add 1 cup sauce to the bottom of the pan. Soften each tortilla for a few seconds in the microwave, and fill each tortilla with 2 tablespoons chicken mixture and 1 tablespoon cheese. Put seam side down in the baking dish. Pour the remaining sauce on top.
  • Bake 1/2 hr at 350, covered.
  • Take off cover and add the remaining cheese, and a bit of salsa or chopped tomato. Bake another 5- 10 minutes until the cheese is melted.
Advertisement