Chicken Enchiladas
Messy to make, yummy to eat!
Ingredients:
saute green peppers and onions in 1 tablespoon of butter in skillet -- set aside.
Melt margarine (two tablespoons) add flour, add broth, and 1.5 cups of cheese. Stir mixture until cheese is melty. Remove from heat, add sour cream and stir. Pour 1 cup of broth mixture in with chicken mix.
Dip tortilla in broth and then fill with chicken mixture, roll and place in Pyrex (9x11) pan.
Once all the tortillas are filled and chicken mixture is gone. Pour remaining sauce on top of tortillas and add the rest of the cheese to the top.
Bake until bubbly (350 degrees), about 25 minutes.
Messy to make, yummy to eat!
Ingredients:
- one package boneless chicken
- one green pepper
- one onion
- one can of chopped green chili's
- 3 cups of Mont. jack cheese
- 1 15 oz container of sour cream
- 10-15 tortillas
- 3 cups chicken broth
- butter
- 1 cup flour (enough to make sauce thick)
saute green peppers and onions in 1 tablespoon of butter in skillet -- set aside.
chop chicken breasts into small pieces cook on skillet, add sauteed green pepper and onion to cooked chicken (also add small can green chilies to chicken) -- set aside.
Melt margarine (two tablespoons) add flour, add broth, and 1.5 cups of cheese. Stir mixture until cheese is melty. Remove from heat, add sour cream and stir. Pour 1 cup of broth mixture in with chicken mix.
Dip tortilla in broth and then fill with chicken mixture, roll and place in Pyrex (9x11) pan.
Once all the tortillas are filled and chicken mixture is gone. Pour remaining sauce on top of tortillas and add the rest of the cheese to the top.
Bake until bubbly (350 degrees), about 25 minutes.
