Chicken enchilada bake

6 servings

Ingredients

Quantity Ingredient
½ cup Onions, chopped
2 tablespoons Butter
2 tablespoons Flour
1 cup Chicken, cooked; chopped
1 cup Cheese, cheddar, shredded
½ can Green chilies; drained
1 ounce Pimientos, sliced
1½ cup Water
½ tablespoon Stock, chicken, powdered
4 ounces Cream, sour
¼ teaspoon Chili powder
6 larges Tortillas, flour
¼ cup Cheese, cheddar, shredded

Directions

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, is 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. I also accidentally turned it into a make-ahead dish and didn't bake it for two days. Turned out fine, just took longer to heat through. I fit 6 enchiladas into an 8x8" foil baking pan.

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, Internet sylvia.steiger@...

Submitted By SYLVIA STEIGER On 10-12-94

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