Friday, March 24, 2017

Friday Recipe day

Friday is recipe share day.

Last night we had sour cream chicken enchaladas.  

  1. Use a cup of shredded or diced  up cooked chicken breast .   
  2. Mix cooked chicken with grated cheese.  I usually keep Mexican blend on hand, 
  3. Place chicken mixture on a flour tortilla in a line close  to one side.   Roll the tortilla up and place in a greased baking pan, side by side.(9X13) 
  4. In a saucepan on the stovetop, melt 3 T butter and add 3T flour.   Cook roux slightly to take away the flour taste.  Add two cups chicken or vegetable stock and whisk  until thickened.   
  5. Take pan off the heat and add 1/2 cup sour cream.   Stir until blended 
  6. Add a can of diced mild green chilies, drained.   
  7. Pour sauce over enchiladas, sprinkle with  more,cheese  and bake at 375 for 20 minutes . 
Dairy free?   
Use a little sauce and some chopped cooked broccoli, well drained to the chicken.   Omit the sour cream in the sauce.   

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