Chicken Enchilada's

This is my quick and easy recipe for chicken enchilada's. It has took me years to perfect it. I hope you will enjoy it as much as I do. To make it a little quicker you can buy a rotisserie chicken to use instead of taking the time to cook your own.

Chicken Enchilada's

Chicken Chili

- 3c. Cooked Chicken
- 1c. Chopped onion
- 1/4c. Butter
- 1/4c. Flour
- 2c. Hot Water
- 3 cubes chicken bouillon
- 8oz. Sour Cream
- 2c. Cheddar Cheese
- 4oz. Chopped green chillies
- 1 can green chili Enchilada sauce
- 1 package tortillas

Preheat oven to 350 degrees. In a medium sauce pan saute onion in butter until tender, stir in flour, water, and bouillon; stir with wire wisk until thick and bouillon dissolves, remove from heat and add sour cream.

In a bowl mix chillies, chicken, cheese (reserve 1/2c. to put on top) and sauce mixture. Put in tortilla's, roll and place in a 9x13" greased pan. Put green chili sauce and the rest of the cheese on top. Cover with foil (spray foil with non stick spray to keep cheese from sticking to it) cook 45 minutes or until cheese on top has melted.

Options:

-You can fry tortilla's in oil before filling with chicken.
-Use red enchilada sauce instead of green.
-Add some hot sauce to chicken mixture.
-You can also freeze and use later.

If you do this be sure to thaw completely in the refrigerator and it will require 1 hour to 1 hour and 1/2 to cook since ingredients are cold. Can be served with a lettuce salad, beans, or rice.

Chicken Enchilada's

Leslie Patton
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