Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 4 cups cooked chicken, Finely Chopped; 1 cup onion, Chopped; 14 cup margarine; 14 cup unsifted flour; 2 12 cups hot water; 1 tablespoon instant chicken bouillon; 8 ounces sour cream, Room Temperature; 2 cups cheddar cheese, Grated; 1 (4 ounce) can green chilies, Drained & Chopped; 1 teaspoon ground cumin; 10 flour tortillas

11 ingredients

14 steps

Ingredients

4 cups cooked chicken, Finely Chopped
1 cup onion, Chopped
14 cup margarine
14 cup unsifted flour
2 12 cups hot water
1 tablespoon instant chicken bouillon
8 ounces sour cream, Room Temperature
2 cups cheddar cheese, Grated
1 (4 ounce) can green chilies, Drained & Chopped
1 teaspoon ground cumin
10 flour tortillas

Directions

1

Preheat oven to 350F
2

In a medium size saucepan, cook onion in margarine, until tender.
3

Stir in flour, then water and bouillon; cook and stir until thickened and bouillon are dissolved.
4

Remove from heat; add sour cream.
5

In a large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin.
6

Soften tortillas according to package directions; place equal portions of chicken mixture on tortillas; roll up.
7

Arrange in a greased 13 X 9 baking dish.
8

Top with remaining sauce and cheese.
9

Bake for 25 minutes or until hot.
10

(350 F)
11

Garnish as desired.
12

Refrigerate any leftovers.
13

Note: I have made these with whole wheat, flour or corn tortillas with great success.
14

I usually make 8-10 Enchiladas depending on how full I make them and if I bought the 8 or 10 tortilla shells.