1/4 cup margarine
1 cup chopped onion
1/4 cup flour
1 tablespoon chicken bouillon
2 1/2 cups water
1 (8 ounces) container sour cream
3 cups cooked, cubed chicken
2 cups shredded cheddar cheese, divided
1 cup chopped green chili peppers
l (2-ounce) jar pimento, drained
1/2 teaspoon chili powder
12 tortillas
1 teaspoon chives, chopped
1 head iceberg lettuce, shredded
2 medium tomatoes chopped
1/4 cup chives, chopped
4 ounces sour cream
1/4 cup hot sauce


1. Preheat oven to 350 degrees F. In large skillet, melt margarine over medium heat. Add onion and saute about 2 minutes. Stir in flour.
2. In small bowl, dissolve chicken bouillon in water; add to skillet, stirring. Cook until slightly thickened, remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl. Add chicken, 1 cup of cheddar cheese, chili peppers, pimento and chili powder, mixing well.
3. Spoon equal portions of mixture into each tortilla, roll up and place in 9 x 13-inch baking dish. Pour reserved sauce over and top with remaining 1 cup cheddar cheese. Sprinkle with chives and bake in oven for 25 minutes. Serve with Toppings.

This Mexican specialty is made by rolling a softened tortilla around a meat or cheese filling. It is served hot and is usually topped with melted cheese.

Chicken Enchilada Casserole
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