Chicken Enchiladas
Source of Recipe
unkown
SOUR CREAM CHICKEN ENCHILADAS (serves 6)
4 chicken breasts
1 onion, chopped
1 TBL butter or margarine
One 4 oz can chopped green chilies
Two 4 oz cans sliced mushrooms, drained
1 1/4 cups shredded Cheddar
1/2 tsp garlic powder
1/2 tsp chili powder
1 cup sour cream
12 flour tortillas
1/4 cup flour
1/4 cup melted butter
1 cup shredded Monterey Jack
1 1/2 cups sour crema
Chill powder to taste
1 1/2 cups shredded Monterey Jack
Rinse chicken & pat dry. Cook in water to cover in saucepan until tender. Drain, reserving 1 1/2 cups broth. Cool & chop chicken.
Saute onion in butter in skillet. Add chicken, green chilies, mushrooms, Cheddar, garlic powder, 1/2 tsp chili powder & 1 cup sour cream; mix well. Microwave tortillas on High for 1 minute or until softened. Spoon chicken mixture onto tortillas. Roll to enclose filling. Place seam side down in greased 9x13" baking dihs.
Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened & bubbly, stirring constantly. Stir in 1 cup Monterey Jack, 1 1/2 cups sour cream & additional chili powder to taste. Pour over enchiladas. Bake in a preheated 350� oven for 30 minutes. Sprinkle w/remaining 1 1/2 cups Monterey Jack. Bake just until cheese melts.
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