I have seen so many versions of chicken enchiladas. This is different than most since it doesn't use canned soup. I started making these before I was married and we still like them.
Chicken Enchiladas
2 chicken breasts, cooked & shredded
¼-½ c. green onion, chopped
1 lb. cheddar or Monterey jack cheese, shredded
Salt & pepper to taste
1 t. parsley
½ t. garlic powder
12 flour tortillas
Sauce:
¼ c. flour
4 T. margarine
2 c. water
2 chicken bouillon cubes
1 c. sour cream
4 oz. green chilies
Preheat oven to 425ยบ. Mix together the chicken, onions and cheese, reserving some cheese for top; seson to taste. Then wrm the tortialls in microwave for 15-25 seconds. Place chicken/cheese mixture in individual tortillas. Roll up each and put in 9x13-inch pan.
Make sauce by cooking over medium-high heat the flour, margarine, water & bouillon cubes. When thickened, turn heat down & add sour cream & green chilies; heat through. Pour over enchiladas. Sprinkle with cheese.
Subscribe to:
Post Comments (Atom)
-
What's your favorite kind of M&M's? Mine is definitely Peanut M&M's...not peanut butter--ewww! Emily at Visions of Sugar...
-
I made this meal for the first time tonight and it was a hit at our house. I found it on Good Lovin' On A Plate . It was juicy and full...
-
Since this Sunday will be fast Sunday at church, I have been thinking about fasting in my life. I like food. (Can you tell by even a quick s...
Hi Valerie :) These enchiladas look divine...and I'm loving the absence of canned soup! Thanks for stopping by the daily delights, I'm really enjoying your pondering blog. take care, trina
ReplyDeleteYour blog is great. Thanks for visiting mine.
ReplyDelete