Recipe#12539

Title: Chicken Enchiladas 04

From: Jennifer Stuart jstuart@dhc.net 
 Newsgroups: rec.food.recipes 
 Subject: Sour Cream Chicken Enchiladas 
 Date: 3 Jan 1999 09:34:13 -0700 
 Message-ID: <368C3162.62FC6F22@dhc.net> 

12 corn tortillas
 4 cups green chile sauce
 3 cups minced, cooked chicken
 1 lb jack cheese, grated
 1/4 cup minced onion, (optional)
 16 oz sour cream
 1 salt to taste
 1/4 cup olive oil
 1 clove garlic, minced
 1/2 cup minced onion (optional)
 1 tablespoon flour
 1 cup water
 1 cup chopped green chiles
 salt to taste
 Saute garlic and onion in oil in a heavy saucepan. Blend in flour
 with a wooden spoon. Add water and green chile and mix well. Add
 salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
 Heat tortillas on a hot griddle and keep warm under a towel or heat
 in oil, drain on paper towels and keep warm. Mix one cup chile
 sauce with the chicken.  Put 1/4 cup of the mixture on each tortilla
 and roll it up. Place in a baking dish, cover enchiladas with grated
 cheese and add onion if desired. Pour remaining sauce over enchiladas
 and bake at 350 Deg F for about 20 minutes.  Smother with sour
 cream and return to oven for 10 minutes or until all is hot.  Serve
 immediately.