Name: Sour Cream Chicken Enchiladas
Ingredients: 12 corn tortillas; 4 cup green chile sauce; 3 cup minced, cooked chicken; 1 pound jack cheese, grated; 1/4 cup minced onion, (optional); 16 ounce sour cream; 1 salt to taste; 1/4 cup olive oil; 1 clove garlic, minced; 1/2 cup minced onion (optional); 1 tablespoon flour; 1 cup water; 1 cup chopped green chiles; salt to taste

Sour Cream Chicken Enchiladas

Ingredients

12 corn tortillas
4 cups green chile sauce
3 cups minced, cooked chicken
1 pound jack cheese, grated
1/4 cup minced onion, (optional)
16 ounces sour cream
1 salt to taste
1/4 cup olive oil
1 clove garlic, minced
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water
1 cup chopped green chiles
salt to taste

Instructions

Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.