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Yooper
Posted February 20, 2006 06:42 AM
Here is my recipe for the Sour Cream Chicken Enchiladas. I only make when I have company, cause it makes 8 large ones, too much for the two of us.
Filling:
4 chicken breasts
1 onion, chopped
1 T margarine
1-(4 oz) can chopped green chiles
1-1/4cup shredded cheddar cheese
2-(4 oz)cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream
8 large flour tortillas
Sauce
1/4 c flour
1/4 c melted butter
1-1/2 cups shredded monteray jack cheese
1-1/2 cups sour cream
Chili powder to taste
Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of the broth. Cool, debone, and chop.
Saute onion in margarine in large skillet. Add chicken, green chiles, mushrooms, cheddar cheese, garlic powder 1/2 t chili powder and 1 cup sour cream. Mix well.
Microwave tortillas until softened. Spoon chicken mixture in each tortilla and roll. Place seam side down in a 13x9 baking dish.
Blend flour and butter in saucepan. Stir in reserved broth and 1 cup jack cheese, 1-1/2 cups of sour cream and additional chili powder. Pour over enchiladas.
Bake 350 for 30 minutes. Sprinkle with remaing jack cheese and put back in oven until cheese melts.
Works fine with reduced fat sour cream.
N0TE:
I have also done with boneless skinless chicken breasts (sauteed and chopped)and with leftover chicken, using reduced sodium canned chicken broth. Hope you like this as much as we do.
Kathi
Posted February 20, 2006 06:42 AM
Here is my recipe for the Sour Cream Chicken Enchiladas. I only make when I have company, cause it makes 8 large ones, too much for the two of us.
Filling:
4 chicken breasts
1 onion, chopped
1 T margarine
1-(4 oz) can chopped green chiles
1-1/4cup shredded cheddar cheese
2-(4 oz)cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream
8 large flour tortillas
Sauce
1/4 c flour
1/4 c melted butter
1-1/2 cups shredded monteray jack cheese
1-1/2 cups sour cream
Chili powder to taste
Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of the broth. Cool, debone, and chop.
Saute onion in margarine in large skillet. Add chicken, green chiles, mushrooms, cheddar cheese, garlic powder 1/2 t chili powder and 1 cup sour cream. Mix well.
Microwave tortillas until softened. Spoon chicken mixture in each tortilla and roll. Place seam side down in a 13x9 baking dish.
Blend flour and butter in saucepan. Stir in reserved broth and 1 cup jack cheese, 1-1/2 cups of sour cream and additional chili powder. Pour over enchiladas.
Bake 350 for 30 minutes. Sprinkle with remaing jack cheese and put back in oven until cheese melts.
Works fine with reduced fat sour cream.
N0TE:
I have also done with boneless skinless chicken breasts (sauteed and chopped)and with leftover chicken, using reduced sodium canned chicken broth. Hope you like this as much as we do.
Kathi