Chicken Enchiladas

With Cinco de Mayo upon us, I thought it would be appropriate to give you the recipe for one of my favorite go to Mexican-inspired meals.  It is a great dish if you are cooking for a group.  You can easily get 12 servings out of this dish.  Just add your favorite Mexican side dished and your fiesta is ready and waiting for you.  Don’t forget the tequila!

This picture does not do this dish any justice but just trust me.  You won’t be disappointed!

Chicken Enchiladas


One medium onion chopped, 4 tbsp butter, 1/4 cup flour, 2 cups chicken broth, 1 tsp. chicken bouillon, 8 oz. sour cream, one roaster chicken (picked and deboned), 2 cups shredded cheddar cheese, 4 oz. can green chilies (drained), 1 tsp chili powder, 8 large flour tortillas


In a saucepan, saute onion in butter until tender. Stir in flour and add chicken broth and bouillon. Cook and stir until thickened. Remove from heat and stir in sour cream.

In large bowl, combine 1 cup cooked sauce, chicken, 1 cup cheese, chilies and chili powder. Mix well.

Fill each tortilla with equal portions of chicken mixture. Roll up and arrange in greased 9 x 13 inch pan. Spoon remaining sauce over tortillas.  Sprinkle with remaining cheese.

Bake at 350 for 25 minutes, until bubbly.  Enjoy!

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