“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Chicken Enchiladas and Sour Cream Sauce


4 Cooked chicken Breasts, shredded
2 Cups Pepper Jack Cheese, shredded
1 Can Cream of Chicken Soup
8 oz Sour Cream
1/2 can chopped Chilies
1/4 onion, chopped
16 Flour Tortillas

Sour Cream Sauce:
1/4 Cup Butter
3TB Flour
1-2 Cans Chicken Broth
1/2 can chopped Chilies
8 oz Sour Cream
*1 Cup Colby/Jack Cheese, shredded
'Now faith is the assurance of things hoped for, the conviction of things not seen.' Hebrews 11:1


Created on February 17th, 2004

Spray two 9x13 baking dishes with PAM.
In a large mixing bowl, mix together chicken, cheese, soup, sour cream, chilies, and onion.
In a skillet on medium heat, heat tortillas till warm (about 30-45 seconds)
Spoon 3-4 tablespoons of chicken mixture into a warm tortilla. Roll up and place seam side down into baking dish. Finish filling all tortillas.
In a saucepan, melt butter. Add flour and blend well. Add 1 can of chicken broth and cook until thick. Add additional chicken broth if too thick. Stir in sour cream and chilies. Cook until heated. (Do Not Boil) Pour over tortillas. *Top with colby/jack cheese if desired.
Bake at 350 degrees, uncovered, for 30 minutes or until bubbly. ENJOY!

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