Friday, May 22, 2009

Chicken Enchiladas

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.

2 comments:

  1. 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

    ReplyDelete
  2. Your blog is great. Thanks for visiting mine.

    ReplyDelete

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