Chicken Enchiladas

Ingredients

  • Chicken Enchiladas
  • 1 c cooked, diced broiler-fryer chicken
  • ½ c cooking oil
  • 12 corn tortillas
  • 2 package (8-oz. each) shredded Monterey Jack cheese, divided
  • ¾ c chopped onion
  • ¼ c butter
  • + 10 more ingredients
    • ¼ c flour
    • 2 c chicken broth
    • 1 c sour cream
    • 1 c (4 oz.) jalapenos or green chilies, sliced
    • Spicy Sauce
    • 1 finely chopped tomato
    • ½ c finely chopped onion
    • 2 chopped jalapenos
    • ¼ c tomato juice
    • ½ t salt

In small frypan, place oil and heat over medium temperature. Dip tortillas, one at a time, in hot oil. Remove tortilla from oil; on each tortilla place 2 tablespoons of the cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion. Roll up tortilla and place, seam side down, in single layer in 9- ...

View full recipe at Relish

Comments

Variations on Chicken Enchiladas

  • Chicken Enchiladas
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    • 1/4 teaspoon salt
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    • 1 (8-ounce) container sour cream
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