Recipe

Chicken Enchiladas With Sour Cream Sauce Recipe

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Ingredients

Directions

Step #1 Melt the butter/margarine in a heavy saucepan over low heat/flame; add flour, stirring until smooth.
Step #2 Cook 1 min, stirring constantly.
Step #3 Gradually add chicken broth & water; cook over med-heat/flame, stirring constantly, until thickened & bubbly.
Step #4 Stir in sour cream & 2 sliced jalapeno peppers.
Step #5 Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish.
Step #6 Set aside dish & remaining sour cream sauce.
Step #7 Fry tortillas, one at a time, in 2 tbsps oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add extra oil, if necessary.
Step #8 Drain on paper towels.
Step #9 Place 1 tbsp each of chicken, cheese, & place, seam side down, & onion on each tortilla; roll up tortillas, in reserved baking dish.
Step #10 Pour remaining sour cream sauce over top.
Step #11 Bake, uncovered, at 425F degrees for 20 mins.
Step #12 Sprinkle top remaining cheese on top; bake an extra 5 mins or until cheese melts.
Step #13 Serve with enchilada relish, below:.
Step #14 Combine 1 large tomato (finely sliced), 1/4 c tomato juice, 2 seeded & sliced jalapeno peppers, 1/2 c finely sliced onion, & 1/2 tsp salt.
Step #15 Stir well & chill in the fridge.
Step #16 Serve over the Chicken Enchiladas with Sour Cream.
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