Chicken And Rice Enchiladas
From lissaloo2 15 years agoIngredients
- 1/3c. sliced green onions shopping list
- 4T. butter shopping list
- 1/2t. chili powder shopping list
- 1 minced garlic clove shopping list
- 2. cooked, cubed chicken shopping list
- 4T. flour shopping list
- 3c. chicken broth/or milk shopping list
- 1c. cooked rice shopping list
- 3c. shredded chedder cheese shopping list
- 1/2c. sliced olives shopping list
- 12 large flour tortillas shopping list
- 3T. butter shopping list
- 1/4t. chili powder shopping list
- 4T. flour shopping list
- 1-1/2c. milk shopping list
How to make it
- 1. Preheat Oven to 350.
- 2. Saute onion & garlic in the butter, add the chicken, chili powder and season with salt & pepper. Add the flour and stir to coat the chicken. Slowly add in the chicken broth/milk, and stir til it starts to thicken up.Remove from the heat and add the rice and half of the cheese.
- 3. Spread a 1/4c. of filling down the middle of each tortilla, roll-up and place seam side down in a large baking pan, repeat with the other 11.
- 4. Prepare a roux of 3T. butter,1/4t. chili power, 4t. flour & 1-1/2c. milk, season according to taste. Pour over the Enchiladas, & top with remaining cheese & olives. Place pan in oven and cook 15-20, until cheese is melted and sauce is bubbly.
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- momo_55grandma Mountianview, AR
- lissaloo2 Missoula, MT
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