Ingredients Jump to Instructions ↓

  1. Baked Chicken Enchiladas

  2. Yield: 4 Servings

  3. 1 Tbsp flour

  4. 1 cup chicken stock

  5. 1 pint whipping cream or half and half

  6. 2 green onions and tops, chopped

  7. 1 tsp salt

  8. freshly ground black pepper

  9. 1 pint sour cream

  10. 12 corn tortillas

  11. 3 cups cooked chicken breast

  12. 2 pimentos, cut in strips

  13. 1/2 lb cheddar cheese, grated

  14. green chile sauce, or salsa

  15. lettuce, coarsely chopped

  16. Preheat oven to 350 F. Mix flour with stock and heat until slightly

  17. thickened. Add the whipping cream (or half and half), green onion,

  18. salt and pepper. Bring to boil. Stir in sour cream until well

  19. mixed. Dip each tortilla in cream sauce, then arrange chicken and strip of pimento down center of each tortilla. Roll and place in

  20. greased baking dish (or spray with food release)seam side down.

  21. Pour remaining cream sauce over all and bake for 30 min. Remove

  22. from oven and sprinkle grated cheese over all and return to oven

  23. until cheese is melted. Arrange coarsely chopped lettuce around

  24. edges of dish. Serve with green chile sauce, or salsa cruda, or Pico de Gallo.


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