Sour Cream Chicken Enchiladas

Recipe Ingredients

12		Corn tortillas
4 cups	948ml	Green chile sauce
3 cups	187g / 6.6oz	Minced - cooked chicken
1 lb	454g / 16oz	Jack cheese - grated
1/4 cup	15g / 0.5oz	Minced onion - (optional)
16 oz	454g	Sour cream
		Salt to taste
		Green Chile Sauce
1/4 cup	59ml	Olive oil
1		Garlic - minced
1/2 cup	31g / 1.1oz	Minced onion - (optional)
1 tablespoon	15ml	Flour
1 cup	237ml	Water
1 cup	146g / 5.1oz	Chopped green chiles
		Salt to taste

Recipe Instructions

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 350F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot.

Serve immediately.

Source:
Taste of Home Magazine, Dec/Jan '94, p. 36

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