Tuesday, May 13, 2008

Green Chile Chicken Enchiladas

So... these are not an easy throw together meal, it just takes a little prep work... but it is not hard and they are so yummy.

Boneless skinless chicken breasts (can still be frozen)
2 cups chicken broth
2 tsp. minced onion
1 tsp. lemon pepper
1 tsp. cumin
**Place all in casserole dish and cook at 350 for about 1 hour.
When cooked, cube chicken.

Combine in pot on stove:
1/4 C. butter
1/4 C. flour
2 cans green chilies- chopped
2 cans green enchilada sauce
Add 1/2 C. sour cream -Stir till thickened

In casserole dish, wrap sauce mix, chicken chunks, and Monterey Jack cheese (shredded) in flour tortillas. May need to hold them together with toothpicks.
Then pour remaining sauce over the top, sprinkle with cheese and sliced olives (optional).
Bake in oven until cheese is melted. YUMMY!

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