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Chicken Enchiladas

My Windowsill
A little assembly is required, but so worth the time. Fix it ahead and freeze it, or serve it up right away.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 6 -8

Ingredients
  

  • 1 small onion chopped
  • 1 small pepper chopped
  • Vegetable oil or butter for sauteing
  • 1 jalapeno pepper seeded & chopped (optional)
  • 5 1/2 cup cubed cooked chicken
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1-2 Tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup sour cream
  • 12 8- inch flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese

Instructions
 

  • In a large skillet, saute onion, green pepper and jalapeno in oil until the onion is tender.
  • Stir in chicken.
  • Remove from heat and set aside
  • For sauce, melt butter in pan.
  • Stir in flour until smooth
  • Add broth, cumin, garlic powder, alt and pepper
  • Bring to a boil
  • Cook and stir for two minutes or until thickened and bubbly
  • Remove from heat
  • Stir in sour cream
  • Add 1 cup sauce to the chicken mixture
  • Grease a 13 x 9 x 2 in pan
  • Spoon 1/2 cup chicken mixture onto each tortilla roll, roll it up and place seam side down in pan
  • Repeat for all tortillas
  • Spoon remaining sauce over enchiladas
  • Bake uncovered at 350 for 15 minutes or until the sauce is bubbly
  • Sprinkle with cheese
  • Bake 5-10 minutes longer