Easy Creamy Chicken Enchiladas

  1. In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside.
  2. For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas.
  3. Bake, uncovered, at 350u0b0 for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

onion, green pepper, pepper, vegetable oil, chicken, butter, allpurpose, chicken broth, ground cumin, garlic, salt, white pepper, sour cream, flour tortillas, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/easy-creamy-chicken-enchiladas/ (may not work)

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