Chicken Enchiladas
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 2 cups onions, chopped
- 4 tablespoons butter
- 6 cups cooked chicken
- 1 (4 ounce) can green chilies, chopped
- 9 tablespoons butter
- 3⁄4 cup flour
- 1 tablespoon cumin
- 2 teaspoons salt
- 7 1⁄2 cups chicken broth
- 3 cups sour cream
- 4 1⁄2 cups monterey jack cheese, shredded
- 24 inches tortillas
directions
- Cook onion in 4 T. butter until tender.
- Combine onion mixture in a bowl with chicken and chilies; set aside.
- For sauce, melt butter and stir in flour, cumin and salt.
- Stir in chicken broth all at once; cook and stir until thickened and bubbly.
- Cook and stir 1-2 minutes more.
- Remove from heat; stir in sour cream and 1 1/2 cup cheese.
- Stir 1 1/2 cup sauce into chicken mixture.
- Dip each tortilla into remaining sauce to soften; fill each with apx. 1/3 cup of chicken mixture.
- Roll up and arrange rolls in 4 greased baking dishes for freezing.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Wrap tightly and freeze for future use.
- On serving day: Thaw completely. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.
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RECIPE SUBMITTED BY
Hey, I'm a stay-at-home mom with 6, 4 and 2 year old and expecting # 4. My husband works from home and farms and we also have some livestock. I love to cook and bake, and am always looking for new and yummy recipes. I love cooking websites, but this one happens to be my favorite!