These enchiladas are a favorite of our family. Missy showed me how to make them sometime while she had her cancer. Someone in her ward brought them to her and she liked them so much, she got the recipe and learned how to make them. Jeff calls them ENCANCHILADAS and loves them! I just throw in the ingredients, but hopefully these ingredient measurements are pretty close.
2 or 3 cooked chicken breasts, shredded (I usually boil the chicken, but I have also used pre-cooked chicken breast pieces from the grocery store, super easy)
1 container sour cream
2 TBS. butter
1/4 C flour (just enough to mix with butter to make a paste)
Chili powder
2 cups cheddar cheese
1 pkg. flour tortillas
chicken boullion cubes
Have your chicken pieces shredded and in dish ready for assembly. Use the water used to boil chicken to make sauce. If you have none, just fill a stock pot with water and add chicken boullion cubes. Make paste with the flour and butter and stir into the simmering chicken water. Stir in sour cream and 1 cup of cheese. Add chili powder (just add a little at a time to taste and make as hot as you like). Simmer these ingredients for a few minutes and stir frequently. Have 9x 13 baking dish sprayed with Pam and ready to go. Have dish of chicken, remaining cheese and tortillas in assemly line. Take 1 tortilla and put chicken and cheese in, pour on some sauce, and roll up, place seam side down in pan and repeat until the pan is full. Pour remaing sauce over the enchiladas, leaving the tops of the tortillas above top of sauce. I like to top with cheese, then put in oven at 350 degrees until slightly browned and bubbly. No need to cover. You really can add or reduce how much cheese you like, etc. I hope you enjoy! Let me know how it goes!
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Ooh, those sound good! Mom, have you made these before?
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