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Baked Chicken Enchiladas Recipe

1 tb Flour
1 c Chicken stock
1 pt Whipping cream or half&half
2 Green onions & tops, chopped
1 ts Salt
Freshly ground black pepper
1 pt Sour cream
12 Corn tortillas
3 c Cooked chicken breast
2 Pimentos, cut in strips
1/2 lb Cheddar cheese, grated
Green chile sauce, or salsa
Lettuce, coarsely chopped

Preheat oven to 350 F. Mix flour with stock and heat
until slightly thickened. Add the whipping cream (or
half & half), green onion, salt and pepper. Bring to
boil. Stir in sour cream until well mixed. Dip each
tortilla in cream sauce, then arrange chicken and
strip of pimento down center of each tortilla. Roll
and place in greased baking dish (or spray with food
release)seam side down. Pour remaining cream sauce
over all and bake for 30 min. Remove from oven and
sprinkle grated cheese over all and return to oven
untill cheese is melted. Arrange coarsely chopped
lettuce around edges of dish. Serve with green chile
sauce, or salsa cruda, or Pico de Gallo.

Recipe easily expands to serve a crowd. Excellent for
buffet service.