“This recipe originally came from a magazine I had, I made a few major tweaks and it came out great! These are very filling.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
6 enchilada's
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine chicken stock and breast in a large skillet and cook until breast is throughly cooked. When chicken has cooled, tear it to bite sized pieces.
  3. Chop green pepper and put it in a bowl with torn chicken.
  4. Mix flour, sour cream and salt, then add in milk and mix.
  5. Pour half the mix over your bowl of chicken and green pepper.
  6. Construct your enchilada's and put them seam side down in a baking pan, pour the remaining sauce over them.
  7. Bake, covered, for 20 minutes.
  8. Bake, uncovered for 20 minutes.
  9. Sprinkle cheese over top and let sit for 5 mins, then enjoy!

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