Wednesday, February 5, 2014

Chicken Enchiladas

A long-time friend, Sandy, came over for lunch a couple of weeks ago.
She was my best friend in high school.
Do I need to tell you that that was a LONG time ago?
(I thought not.)
So I am very happy to still be in contact with her.
We try to get together every few months.
 
 
This time she came over to my house for lunch.
I made a salad and Chicken Enchiladas.
Even though Sandy doesn't normally like "Mexican" food,
she liked these enchiladas because they are not spicy at all.
 
Here is the recipe for Chicken Enchiladas
 
 
 
Ingredients for the sauce:
 
1/4 c. chopped onion
2 Tbsp. butter
1/8 c. flour
1 c. chicken broth
1/2 tsp. dry chicken bullion powder
4 oz. sour cream
 
Ingredients for the enchiladas filling:
 
1 1/2 c. slivered cooked chicken meat (1 whole breast)
1 c. shredded cheddar cheese
2 oz. can drained chopped green chilies
1/2 tsp. chili powder
 
1 pkg large flour tortillas
Extra 1/2 c. shredded cheddar cheese for topping.
 
Directions:
 
 
-Saute the onions in butter till transparent.
-Stir in the flour, then the broth and bullion
-Cook till thickened and smooth, stirring
-Remove from heat, then stir in sour cream
 


 
 
-In a bowl mix by hand together the filling for the enchiladas.
 
 

 
-Mix in 1 cup of the sauce.
-Fill each tortilla with 1/3 c. of this filling.
-Place the rolled enchiladas in a greased 9"x12" baking pan.
-Spoon the remaining sauce over the top of the enchiladas.
-Sprinkle another 1/2 c. cheese over the top.
 
 
 
 
 
-Bake at 350 degrees, uncovered, for 25 minutes.
 
 
 
I made a double recipe and froze the other before baking.
 
 
Delish!
Nothing is better than good food with a good friend.
 
I will tell you about my quick and easy dessert next time. :-)
 

 
 
 
 
 

3 comments:

  1. Those look divine! I think Home for Good would make a nice title for a new show on the Food Network :)

    ReplyDelete