Rich Chicken Enchiladas Recipe
Chicken enchiladas are meaty enchiladas prepared with cooked chicken and liberal amounts of cheese. Parsleyed for a fresh flavor with jalapeno peppers for heat, the chicken enchiladas are best served with a peppy enchilada relish for a sumptious Mexican meal.
Ingredients
1/4 cup butter or margarine
1/4 cup all purpose flour
1 (10 3/4 ounce) can chicken broth, undiluted
3/4 cup water
1 (8 ounce) carton commercial sour cream
2 canned jalapefio peppers, seeded and chopped
12 corn tortillas
Vegetable oil
3/4 cup chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
3/4 cup chopped onion Chopped fresh parsley
Enchilada Relish
Directions
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in sour cream and chopped peppers.
Pour half of sour cream sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside dish and remaining sour cream sauce.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary.
Drain on paper towels.
Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish.
Pour remaining sour cream sauce over top.
Bake, uncovered, at 425° for 20 minutes.
Sprinkle remaining 1 1/4 cups cheese on top; bake an additional 5 minutes or until cheese melts.
Garnish tortillas with parsley, and serve with Enchilada Relish.
Cook 1 minute, stirring constantly.
Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in sour cream and chopped peppers.
Pour half of sour cream sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside dish and remaining sour cream sauce.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary.
Drain on paper towels.
Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish.
Pour remaining sour cream sauce over top.
Bake, uncovered, at 425° for 20 minutes.
Sprinkle remaining 1 1/4 cups cheese on top; bake an additional 5 minutes or until cheese melts.
Garnish tortillas with parsley, and serve with Enchilada Relish.
