Sour Cream Chicken Enchiladas

Submitted by: Karen B.	Country: U.S.A.
Category: Home/Chicken
Quantity: 8 to 9 enchiladas	Preparation time: 0:35 hr. Cooking time: 0:30 hr.

Ingredients

3 to 4 cups	chicken pieces	750 mL to 1 L
2 cubes	chicken bouillon	2 cubes
2 1/2 cups	water	625 mL
1/2 to 1 cup	onions, chopped	125 to 250 mL
1/4 cup	butter	60 mL
1/4 cup	flour (add a little more as needed to thicken sauce)	60 mL
2 cups	sour cream	500 mL
1 small can	green chilies	1 small can
1/2 tsp	chili powder	2 mL
	grated cheese, to taste
8 to 10	large tortillas	8 to 10

Directions

Cook chicken, season to taste; set aside.

Dissolve the bouillon cubes in a cup of hot water before mixing, minus this amount from total amount of water needed.

Cook onions and butter till brown; stir in water, flour, and water with bouillon cubes till thick (sometimes I use a little extra flour to get the sauce to thicken).

Once thick, remove from heat, stir in sour cream, chili powder, and green chilies.

Set aside a small amount of sauce to pour over top.

Mix chicken and cheese with sauce, fill and roll tortillas.

Place tortillas in a cake pan lightly coated with pam.

Pour sauce over top and sprinkle with cheese.

Bake at 350°F/180°C for 30 to 40 minutes or until hot.

Chef's Note

Yummy sour cream based chicken enchiladas!

This is a great recipe to prepare ahead of time and be able to cook when needed without worry :)