Candace's Creamy Chicken Enchiladas
From Redsfantracy 9 months agoIngredients
- 1 Tbl. vegetable oil shopping list
- 1/2 c. yellow onion, chopped shopping list
- 1 clove garlic, minced shopping list
- 1/2 c. green pepper, chopped shopping list
- 3. c. cubed chicken, cooked shopping list
- 1 can (7 oz) diced green chilies, drained shopping list
- 1/4 c. sour cream shopping list
- 1/2 tsp. salt shopping list
- 1/2 tsp. cumin shopping list
- 9 flour (or corn) tortillas shopping list
- 2 Tbl. butter shopping list
- 2 Tbl. flour shopping list
- 2 c. milk shopping list
- 1 c. Monterey Jack cheese, shredded shopping list
- 1/8 tsp. white pepper shopping list
- 4 oz. cream cheese, cubed shopping list
How to make it
- Preheat oven to 350*. Saute onion, garlic, and green peppers in oil until tender. Transfer to large bowl. Add chicken, chilies, sour cream, 1/4 tsp. salt, and cumin.
- Place a small amount of the chicken mixture down the center of each tortilla. Roll and place them seam down in a baking dish (you may want to lightly coat the dish with cooking spray.)
- In the same skillet, melt the butter over medium heat. Add flour and stir until bubbly. Add milk, remaining salt, and white pepper. Stir until thickened. Add cream cheese and Jack cheese, whisk until blended.
- Pour sauce over enchiladas.
- Bake uncovered until heated through, about 40 minute
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