Chicken Enchiladas

Course : Enchiladas
Serves: 6
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1/4 cup butter or margarine
1/4 cup all-purpose flour
10 3/4 ounces chicken broth -- undiluted
3/4 cup water
8 ounces commercial sour cream
2 medium canned jalapeno peppers --seeded and chopped
12 tortillas corn tortillas
1 cup vegetable oil
3/4 cup chopped cooked chicken
2 cups shredded monterey jack cheese -- divided
3/4 cup chopped onion
1 bunch chopped fresh parsley
1 large tomato -- finely chopped
1/2 cup finely chopped onion
1 medium canned jalapeno peppers -- seeded and chopped,
1/4 cup tomato juice
1/2 teaspoon salt

Preparation / Directions:

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and chopped peppers. Pour half of sour cream sauce into a lightly greased 12- x 8- x 2-inch baking dish; set aside dish and remaining sour cream sauce. Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425øF for 20 minutes. Sprinkle remaining 1 1/4 cups cheese on top; bake an additional 5 minutes or until cheese melts. Garnish tortillas with parsley, and serve with Enchilada Relish. Enchilada Relish Combine all ingredients; stir well. Chill.

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