Chicken Enchiladas
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A little assembly is required, but so worth the time. Fix it ahead and freeze it, or serve it up right away.
Ingredients
  • 1 small onion, chopped
  • 1 small pepper, chopped
  • Vegetable oil or butter for sauteing
  • 1 jalapeno pepper, seeded & chopped (optional)
  • 5½ cup cubed cooked chicken
  • ¼ cup butter or margarine
  • ¼ cup flour
  • 3 cups chicken broth
  • 1-2 Tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 cup sour cream
  • 12 8-inch flour tortillas
  • 1½ cups shredded Monterey Jack cheese
Instructions
  1. In a large skillet, saute onion, green pepper and jalapeno in oil until the onion is tender.
  2. Stir in chicken.
  3. Remove from heat and set aside
  4. For sauce, melt butter in pan.
  5. Stir in flour until smooth
  6. Add broth, cumin, garlic powder, alt and pepper
  7. Bring to a boil
  8. Cook and stir for two minutes or until thickened and bubbly
  9. Remove from heat
  10. Stir in sour cream
  11. Add 1 cup sauce to the chicken mixture
  12. Grease a 13 x 9 x 2 in pan
  13. Spoon ½ cup chicken mixture onto each tortilla roll, roll it up and place seam side down in pan
  14. Repeat for all tortillas
  15. Spoon remaining sauce over enchiladas
  16. Bake uncovered at 350 for 15 minutes or until the sauce is bubbly
  17. Sprinkle with cheese
  18. Bake 5-10 minutes longer
Recipe by My Windowsill at https://mywindowsill.com/chicken-enchiladas-2/