Recipe: Sour Cream Chicken Enchiladas (2) for Ramona

SOUR CREAM CHICKEN ENCHILADAS

4 to 6 chicken breasts, cooked and cut in chunks
1 pint sour cream
1 can green chilies, diced
1 dozen corn tortillas
Cooking oil
Red or green enchilada sauce
Shredded Cheddar & Jack cheese

Mix cooked chicken, sour cream to bind (or extra if desired), green chilies together.

Saute tortillas in oil to soften and drain on paper towels.

Roll chicken mixture in the tortillas and lay them in a shallow baking pan. Top with enchilada sauce and cheeses.

Bake at 350 degrees for 30 minutes.

---

SOUR CREAM CHICKEN ENCHILADAS

FOR THE GREEN CHILE SAUCE:
1/2 cup minced onion (optional)
1 clove garlic, minced
1/4 cup olive oil
1 tbsp flour
1 cup water
1 cup chopped green chiles
salt to taste
FOR THE ENCHILADAS:
12 corn tortillas
4 cups green chile sauce
3 cups minced, cooked chicken
1 lb jack cheese, grated
1/4 cup minced onion, (optional)
1 (16 oz) container sour cream
salt to taste

Preheat oven to 350 degrees F.

TO PREPARE GREEN CHILE SAUCE:
Saute onion and garlic 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.

TO PREPARE ENCHILADAS:
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.

Bake at 350 degrees F for about 20 minutes.

Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Servings: 6