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.
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
¼ c. flour
4 T. margarine
2 c. water
2 chicken bouillon cubes
1 c. sour cream
4 oz. green chilies
Preheat oven to 425º. 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.
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