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Instructions |
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Saute chicken tenderloins in one tablespoon of butter. Cook until juice runs clear. Shred chicken using two forks and return to skillet. Add remaining filling ingredients and stir well. Simmer for 5 to 10 minutes or until all ingredients are well-mixed and hot. Allow mixture to cool a bit while you begin making sauce.
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To make sauce, melt butter in a sauce pan. Add flour and whisk together, allowing mixture to cook for approximately one minute. Slowly whisk in chicken broth and bring to a boil. When mixture has come to a boil, add sour cream and cheese and allow to simmer as the ingredients melt together. Season to taste with salt and pepper.
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Put your flour tortillas in the microwave for a few seconds to warm them up so that they’re easier to work with. Take each tortilla, spoon filling mixture into the center and roll up tightly. Place in 9 x 13 baking dish, seam side down. Continue until all tortillas are filled. Pour sour cream sauce over enchiladas, ensuring all enchiladas are well-covered. The sauce will continue to thicken as it cooks, so you want it to look a little too saucy.
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Sprinkle liberally with shredded cheddar cheese. Cover with foil and bake in a 375 degree oven for 20-30 minutes or until the cheese is melted and the sauce is bubbly.
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Originally Submitted
3/20/2011
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