Chicken Enchiladas

This recipe is a wonderful enchilada recipe with a white cream sauce that has been passed down by  my mom.



  • 3 chopped chicken breasts (3 big ones or 4 small ones)
  • 1/2 chopped onion (optional)
  • 1/4 cp. butter
  • 1/4 cp. flour
  • 2 cps chicken broth (1 can)
  • 2 cps. cheddar cheese or monterey
  • 1/2 t. chili powder (plus extra for dusting)
  • 1 small can chopped green chilies (optional)
  • 8 oz. sour cream
  • 10 8inch tortillas (flour or corn)
  • parsley


  1. Cook the chicken until no longer pink inside in a frying pan over the stove with a little water
  2. Cut up the chicken in small cubes and set aside
  3. Saute onion in butter until tender but not brown
  4. Slowly add flour (enough to make the onion/butter mixture pasty) and stir in chicken broth. Stir occasionally over low heat until thickened
  5. While sauce is cooking, in a large bowl combine chicken, chilies, chili powder, and 1 cp cheese.
  6. Add sour cream to sauce mixture and remove from heat
  7. Add one cp. of sauce mixture to chicken mixture and mix thoroughly
  8. Fill tortillas and lay in lightly  greased 9X13 pan. Pour remaining sauce over top. Sprinkle with remaining cheese. Sprinkle parsley and chili powder on top as well
  9. Bake 350 degrees for 25 minutes until bubbly and hot





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