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In this delicious enchilida recipe, the sour cream and cheese are in the filing, not the sauce. I have made this recipe many times and it is always a crowd pleaser. Depending on how much filling you use in each tortilla, you may end up with closer to 16 enchiladas.
Preheat oven to 350ºF.
To make the sauce:
Saute garlic and onions in hot oil. Add just enough broth to the flour to form a paste, then whisk into the oil. Whisk in remaining broth. Cook, whisking constantly for 5 minutes until thickened. Add chilies and tomatoes. Simmer for 5 to 10 minutes.
To assemble enchiladas:
Mix sour cream, shredded chicken and cheese together. Place about 1/2 cup of filling in the center of each tortilla. Roll up tortillas and place side-by-side in a large baking dish. Pour sauce over enchiladas and bake for 30 minutes until bubbling.
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