Chicken Enchilada Bake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SAUCE
1/2 cup: Onions, chopped
2 tbsp: Butter,
2 tbsp: Flour,
1 1/2 cup: Water,
1/2 tbsp: Stock, chicken, powdered
4 ounce: Cream, sour
ENCHILADAS
1 cup: Chicken, cooked, chopped
1 cup: Cheese, cheddar, shredded
1/2 can: Green chilies, drained
1 ounce: Pimientos, sliced
1/4 tsp: Chili powder,
6 large: Tortillas, flour
1/4 cup: Cheese, cheddar, shredded
Directions:
Sauce: Cook onion in butter until tender. Stir in flour, water and
bouillon; cook and stir until sauce thickens and bouillon dissolves.
Remove from heat; stir in sour cream.
Preheat oven to 350. Combine chicken, cheese, chilies, pimientos,
chili powder, and enough sauce to moisten; mix well. Dip each
tortilla into sauce to soften; fill each with equal portions of
chicken mixture and roll up. Arrange in a lightly greased 13x9"
baking dish; spoon remaining sauce over enchiladas. Sprinkle with
cheese and parsley. Bake
25 minutes, or until bubbly.
Serve with additional sour cream, if desired.
Sylvias comments: Ive never tried making enchiladas before, and was
surprised and delighted at how easy they were. The sauce was blah and
didnt suit the enchiladas at all, but I have lots of sauce recipes!
So Im going to make it again, substituting some other sauces for
this one. Also, I left this sitting in the fridge two days before
baking it, with no negative result except it took longer than 25
minutes to get it hot.
Source: Quick & Delicious Casserole Delights by Johna Blinn,
downloaded from the GEnie F&W RT, CASSROLE.TXT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp
bouillon; cook and stir until sauce thickens and bouillon dissolves.
Remove from heat; stir in sour cream.
Preheat oven to 350. Combine chicken, cheese, chilies, pimientos,
chili powder, and enough sauce to moisten; mix well. Dip each
tortilla into sauce to soften; fill each with equal portions of
chicken mixture and roll up. Arrange in a lightly greased 13x9"
baking dish; spoon remaining sauce over enchiladas. Sprinkle with
cheese and parsley. Bake
25 minutes, or until bubbly.
Serve with additional sour cream, if desired.
Sylvias comments: Ive never tried making enchiladas before, and was
surprised and delighted at how easy they were. The sauce was blah and
didnt suit the enchiladas at all, but I have lots of sauce recipes!
So Im going to make it again, substituting some other sauces for
this one. Also, I left this sitting in the fridge two days before
baking it, with no negative result except it took longer than 25
minutes to get it hot.
Source: Quick & Delicious Casserole Delights by Johna Blinn,
downloaded from the GEnie F&W RT, CASSROLE.TXT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp
Tags
Poultry