| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Mexico | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Onions, chopped |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 1/2 | c | Water |
| 1/2 | tb | Stock, chicken, powdered |
| 4 | oz | Cream, sour |
| 1 | c | Chicken, cooked; chopped |
| 1 | c | Cheese, cheddar, shredded |
| 1/2 | cn | Green chilies; drained |
| 1 | oz | Pimientos, sliced |
| 1/4 | ts | Chili powder |
| 6 | lg | Tortillas, flour |
| 1/4 | c | Cheese, cheddar, shredded |
INSTRUCTIONS
SAUCE ENCHILADAS Sauce: Cook onion in butter until tender. Stir in flour, water and bouillon; cook and stir until sauce thickens and bouillon dissolves. Remove from heat; stir in sour cream. Preheat oven to 350. Combine chicken, cheese, chilies, pimientos, chili powder, and enough sauce to moisten; mix well. Dip each tortilla into sauce to soften; fill each with equal portions of chicken mixture and roll up. Arrange in a lightly greased 13x9" baking dish; spoon remaining sauce over enchiladas. Sprinkle with cheese and parsley. Bake 25 minutes, or until bubbly. Serve with additional sour cream, if desired. Sylvia's comments: I've never tried making enchiladas before, and was surprised and delighted at how easy they were. The sauce was blah and didn't suit the enchiladas at all, but I have lots of sauce recipes! So I'm going to make it again, substituting some other sauces for this one. Also, I left this sitting in the fridge two days before baking it, with no negative result except it took longer than 25 minutes to get it hot. Source: Quick & Delicious Casserole Delights by Johna Blinn, downloaded from the GEnie F&W RT, CASSROLE.TXT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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