April 30, 2009

Amanda's Chicken Enchiladas

2-3 c. chopped cooked chicken
¼ c. chopped onion (about ½ an onion)
¼ c. butter
¼ c. flour
2 ½ c. hot water
1 tbsp. chicken granules
8 oz. sour cream
2 c. cheese
½ a can green chilies
1 tsp. cumin
10 tortillas

Cook onion in butter. Stir in flour then add hot water, then bouillon. Cook and stir until thickened. Remove from heat and add sour cream. Combine 2 c. sauce, chicken, 1 c. cheese, chilies, and cumin. Place mixture in tortillas and roll up. Arrange in pan (put a little of the extra sauce on the bottom). Top with the rest of the extra sauce and the remaining cheese. Bake at 350 for 25 minutes. Turn the broiler on for a few minutes and keep an eye on it till the cheese gets a little toasty. These are soooo good!

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