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3 to 4 cups chicken pieces 750 mL to 1 L
2 cubes chicken bouillon 2 cubes
2 1/2 cups water 625 mL
1/2 to 1 cup onions, chopped 125 to 250 mL
1/4 cup butter 60 mL
1/4 cup flour (add a little more as needed to thicken sauce) 60 mL
2 cups sour cream 500 mL
1 small can green chilies 1 small can
1/2 tsp chili powder 2 mL
grated cheese, to taste
8 to 10 large tortillas 8 to 10
Cook chicken, season to taste; set aside.
Dissolve the bouillon cubes in a cup of hot water before mixing, minus this amount from total amount of water needed.
Cook onions and butter till brown; stir in water, flour, and water with bouillon cubes till thick (sometimes I use a little extra flour to get the sauce to thicken).
Once thick, remove from heat, stir in sour cream, chili powder, and green chilies.
Set aside a small amount of sauce to pour over top.
Mix chicken and cheese with sauce, fill and roll tortillas.
Place tortillas in a cake pan lightly coated with pam.
Pour sauce over top and sprinkle with cheese.
Bake at 350°F/180°C for 30 to 40 minutes or until hot.
Chef's Note
Yummy sour cream based chicken enchiladas!
This is a great recipe to prepare ahead of time and be able to cook when needed without worry
2 cubes chicken bouillon 2 cubes
2 1/2 cups water 625 mL
1/2 to 1 cup onions, chopped 125 to 250 mL
1/4 cup butter 60 mL
1/4 cup flour (add a little more as needed to thicken sauce) 60 mL
2 cups sour cream 500 mL
1 small can green chilies 1 small can
1/2 tsp chili powder 2 mL
grated cheese, to taste
8 to 10 large tortillas 8 to 10
Cook chicken, season to taste; set aside.
Dissolve the bouillon cubes in a cup of hot water before mixing, minus this amount from total amount of water needed.
Cook onions and butter till brown; stir in water, flour, and water with bouillon cubes till thick (sometimes I use a little extra flour to get the sauce to thicken).
Once thick, remove from heat, stir in sour cream, chili powder, and green chilies.
Set aside a small amount of sauce to pour over top.
Mix chicken and cheese with sauce, fill and roll tortillas.
Place tortillas in a cake pan lightly coated with pam.
Pour sauce over top and sprinkle with cheese.
Bake at 350°F/180°C for 30 to 40 minutes or until hot.
Chef's Note
Yummy sour cream based chicken enchiladas!
This is a great recipe to prepare ahead of time and be able to cook when needed without worry
