Judy Hamilton
9th December 2006, 02:17 PM (14:17)
Sour Cream Chicken Enchiladas
2 lb boneless chicken breast 1 Cup sour cream
1 onion chopped 12 flour tortillas
1 Tablespoon margarine ¼ cup flour
1 (4 oz) can chopped green chilies ¼ cup melted butter
2 (4 oz) cans sliced mushrooms, drained 1 cup shredded Monterey Jack cheese
1¼ cups shredded cheddar cheese 1 ½ cups sour cream
½ teaspoon garlic powder
½ teaspoon chili powder additional chili powder to taste
For the topping - 1 ½ cups shredded Monterey Jack and cheddar cheese
Rinse chicken and pack dry. Cook in water to cover in sauce pan until tender. Drain, reserve
1 ½ broth. Cool and chop chicken.
Sauté onions in margarine in skillet. Add chicken, green chilies, mushrooms, cheddar cheese, garlic powder, and 1 one cup sour cream; mix well. Microwave tortillas on high for one minute or until softened. Spoon chicken mixture on tortillas. Roll to enclose filling. Place seem-side-down in greased 9 X 13 inch baking dish.
Blend flower into butter in sauce pan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in one cup Monterey jack cheese, 1 ½ cup sour cream, and additional chili powder to taste. Pour over enchiladas. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 ½ cups of Monterey jack and cheddar cheeses. Bake just until cheese melts. Yields six servings.
Enchiladas can be made ahead of time and stored covered and refrigerated until time to bake.
2 lb boneless chicken breast 1 Cup sour cream
1 onion chopped 12 flour tortillas
1 Tablespoon margarine ¼ cup flour
1 (4 oz) can chopped green chilies ¼ cup melted butter
2 (4 oz) cans sliced mushrooms, drained 1 cup shredded Monterey Jack cheese
1¼ cups shredded cheddar cheese 1 ½ cups sour cream
½ teaspoon garlic powder
½ teaspoon chili powder additional chili powder to taste
For the topping - 1 ½ cups shredded Monterey Jack and cheddar cheese
Rinse chicken and pack dry. Cook in water to cover in sauce pan until tender. Drain, reserve
1 ½ broth. Cool and chop chicken.
Sauté onions in margarine in skillet. Add chicken, green chilies, mushrooms, cheddar cheese, garlic powder, and 1 one cup sour cream; mix well. Microwave tortillas on high for one minute or until softened. Spoon chicken mixture on tortillas. Roll to enclose filling. Place seem-side-down in greased 9 X 13 inch baking dish.
Blend flower into butter in sauce pan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in one cup Monterey jack cheese, 1 ½ cup sour cream, and additional chili powder to taste. Pour over enchiladas. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 ½ cups of Monterey jack and cheddar cheeses. Bake just until cheese melts. Yields six servings.
Enchiladas can be made ahead of time and stored covered and refrigerated until time to bake.