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Sour Cream Chicken Enchiladas
| Ingredients | |||
| 12 | each | corn tortillas | |
| 4 | cup | green chile sauce | |
| 3 | cup | chicken, cooked, minced | |
| 1 | pound | jack cheese, grated | |
| 1/4 | cup | onion, minced (optional) | |
| 16 | oz | sour cream | |
| 1 | salt, to taste | ||
| ---GREEN CHILE SAUCE--- | |||
| 1/4 | cup | olive oil | |
| 1 | each | garlic clove, minced | |
| 1/2 | cup | onion, minced (optional) | |
| 1 | tablespoon | flour | |
| 1 | cup | water | |
| 1 | cup | green chiles, chopped | |
| 1 | salt to taste | ||
Directions: | |||
| To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 degrees F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately. | |||
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