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Title: Sour Cream Chicken Enchiladas
Categories: Mexican Poultry Cheese
Yield: 6 Servings
| 12 | Corn tortillas | |
| 4 | c | Green chile sauce |
| 3 | c | Minced, cooked chicken |
| 1 | lb | Jack cheese, grated |
| 1/4 | c | Minced onion, (optional) |
| 16 | oz | Sour cream |
| Salt to taste | ||
| GREEN CHILE SAUCE | ||
| 1/4 | c | Olive oil |
| 1 | Clove garlic, minced | |
| 1/2 | c | Minced onion (optional) |
| 1 | tb | Flour |
| 1 | c | Water |
| 1 | c | Chopped green chiles |
| Salt to taste | ||
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 Deg 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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