Wednesday, July 13, 2016

CHEESY SOUR CREAM CHICKEN ENCHILADAS



Ingredients:

8 corn tortillas
2 cups chicken, cooked and shredded
3 cups shredded Montery Jack and Mexican Cheese mixture (1/2 of each kind)
3 Tablespoons butter
3 Tablespoons Flour
2 cups water
2 chicken bullion cubes
3/4 cup sour cream
1 (4 oz) can died green chilis

How to make it:

Preheat over to 350 degrees. Grab a 9x13 pan and lightly grease it. Mix chicken and 2 cups of cheese in a bowl. Take the corn tortillas and grab a small handful of chicken and cheese mixture and place of tortilla and roll up. Roll up all 8 tortillas and place in a line in baking disk. In a medium sauce pan melt butter on low. Then turn up to medium heat and add flour while continuing to wisk until all mixed together. Add water and bullion. Bring to a boil. Sauce should be thickening up. Add green chilis and remove off heat. Add sour cream. (DO NOT place back on burner or the sour cream will curdle.) Mix together and then pour over enchiladas. Add the remaining cup of cheese evenly over all enchiladas. Place in oven for 25 minutes. Then turn onto 500 degrees broil and let the cheese begin to bubble for about 4 minutes or once the cheese is lightly browning.

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