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Kathy's Enchiladas

American.Kitchen's picture
Ingredients
  Whole chicken 1
  Chicken broth 2 Cup (32 tbs)
  Corn tortillas/Flour tortillas 12
  Onion 1 Large, finely diced
  Cheddar cheese/Monterey jack cheese 6 Cup (96 tbs), grated
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Sour cream 1 Cup (16 tbs)
  Refried beans 1 Can (10 oz)
Directions

Simmer chicken until tender, reserving 2 c chicken broth.
Debone and dice.
Using a 9" x 13" pan, layer each tortilla with beans, chicken, onion and cheese.
Roll tightly and place in pan.
In a large skillet melt butter.
Add flour and stir until bubbly.
Stir in 2 cups of chicken broth until thickened.
Blend in sour cream.
Pour mixture over enchiladas.
Top with cheese and jalapenos.
Bake at 425° for 20 min.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Bean
Servings: 
12

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