Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 3-4 serving(s)
Ingredients: 1 lb chicken; 1 cup sour cream; 16 ounces chicken, stalk; 1 small can diced green chilis; 1/2 cup butter; 1/2 cup flour; 1/4 teaspoon pepper; 1/4 teaspoon salt; 1/4 cup taco seasoning; 1/4 cup pace salsa; 8 ounces of shredded mexican style mixed cheeses; 10 flour tortillas

Submitted by Jordan Rohrback

"White sour cream sauce and chicken enchiladas."

Download

Ready In:: 2hrs 10mins
Ingredients:: 12
Serves:: 3-4

ingredients

1 lb chicken
1 cup sour cream
16 ounces chicken, stalk
1 small can diced green chilis
¹⁄₂ cup butter
¹⁄₂ cup flour
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon salt
¹⁄₄ cup taco seasoning
¹⁄₄ cup pace salsa
8 ounces of shredded mexican style mixed cheeses
10 flour tortillas

directions

Boil chicken and 1/4 cup taco seasoning, salt and pepper. Until fully cooked. 30+ minutes for thawed chicken, 60+ minutes for frozen.
In a small sauce pan melt butter and stir in flour with salt and pepper, stir until flour is cooked. (Roux)
Add chicken stalk, green chilies, and sour cream, bring to a simmer. Then let sauce rest to the side, or leave on low heat and stir occasionally.
Remove fully cooked chicken from the water and let cool.
Once cooled, shread chicken with two forks or your hands. Add pace and salt and pepper and mix together.
In a small baking dish (9"x13" or less) add a layer of sauce to the bottom and sides of the pan.
Add first layer of tortillas. Cover in sauce. Add layer of chicken and cheese. Cover in sauce. Add second layer of tortillas. Repeat until you reach the top of the pan. Cover top in remaining cheese.
Cover pan in foil and place in the oven at 375° for 45 minutes, or until cheese is melted and sauce is bubbling.
Let cool for 5 minutes and serve.