Thursday, August 6, 2009


These were a treat we discovered when we lived overseas, SOUR CREAM ENCHILADAS. Now I'm not going to lie they are sinful filled with enough butter to last you for the month but once you try them I know you'll know it's worth the extra workout.

2 1/2 lb. cooked chicken chopped or shredded and seasoned with fajita or a little taco seasoning (I used a little bit over 2 c. and it worked fine since I added some black beans)
1 c. butter or margarine
1 c. flour
1 ½ cups milk
2 chicken bouillon cubes, crushed
1 large white onion, chopped
2 c. sour cream
10-12 tortillas
Grated cheese
Salt and pepper to taste
1 green onion, chopped, for garnish

1. Prepare chicken with taco or fajita seasoning. (I added some black beans because we had some in the fridge.) And preheat oven to 375 F.

2. Start the sauce by melting butter over medium heat in saucepan. Once melted add flour and stir until smooth.

You'll want this consistency

3. Add milk and crushed bouillon cubes. Give it a good stir until it's nice and incorporated

4. Add chopped white onions. Stir and simmer for a minute or two. (It will start to really thicken up)

5. Remove from heat and stir in sour cream.

6. In tortillas, place desired amount of grated cheese, cooked seasoned chicken, a spoonful of sauce and some salt and pepper.

7. Roll tortillas and place side by side in 9x13 inch pan. After filling tortillas, pour remaining sauce on top of enchiladas. Sprinkle with more grated cheese.

8. Bake at 375 degrees F for about 20 minutes uncovered. When ready to serve sprinkle chopped green onion on top as garnish.

For more great recipes this week check out the Recipe Swap on Friday over at GCC.
P.S. Don't forget about my apron giveaway this week. I'll select a winner on Sunday so make sure you enter.

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