Post by wilderness on Aug 23, 2023 2:46:16 GMT -5
Chicken Enchiladas T & T-Weebill
This is the recipe I have used since 1995. I got this from Kelli. Now, instead of the buillon I use Better Than Bouillon.
1 cup chopped onion
1/4 cup margarine
1/4 cup flour
2 1/2 cups hot water
1 tbsp. instant chicken bouillon
8 oz. carton sour cream
4 cups chopped cooked chicken
8 oz. shredded cheddar cheese
4 oz. can chopped green chilis, drained
1 tsp. ground cumin
10 (8") tortillas
In saucepan, cook onion in margarine until tender. Stir in flour, hot water, and bouillon. Cook and stir until mixture boils; boil and stir l min. Remove from heat. Stir in sour cream.
In medium bowl, combine 2 cups of sauce mixture with the chicken, 1 cup of the cheese, chiles, and cumin.
Place chicken mixture on each tortilla. Roll up, folding in sides. Arrange in greased 9x13” pan. Top with remaining sauce and cheese.
Bake 25 mins. In a 350° oven.
This is the recipe I have used since 1995. I got this from Kelli. Now, instead of the buillon I use Better Than Bouillon.
1 cup chopped onion
1/4 cup margarine
1/4 cup flour
2 1/2 cups hot water
1 tbsp. instant chicken bouillon
8 oz. carton sour cream
4 cups chopped cooked chicken
8 oz. shredded cheddar cheese
4 oz. can chopped green chilis, drained
1 tsp. ground cumin
10 (8") tortillas
In saucepan, cook onion in margarine until tender. Stir in flour, hot water, and bouillon. Cook and stir until mixture boils; boil and stir l min. Remove from heat. Stir in sour cream.
In medium bowl, combine 2 cups of sauce mixture with the chicken, 1 cup of the cheese, chiles, and cumin.
Place chicken mixture on each tortilla. Roll up, folding in sides. Arrange in greased 9x13” pan. Top with remaining sauce and cheese.
Bake 25 mins. In a 350° oven.
