Sour Cream Chicken Enchiladas Supreme
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 Tbsp. oil 6 Tbsp. flour 12 Tbsp. chili powder
1-1/2 lb chicken (cooked, boned, skinned) 4 cups chicken stock (saved from stewing) 1/2 tsp. garlic powder
salt to taste 1/2 small onion, diced 2 Tbsp. crushed, dried cilantro
1/3 cup sliced green olives oil for softening tortillas 12 corn tortillas
1 cup sour cream 1 cup grated longhorn cheese



1 In a saucepan, heat oil and brown flour. Dissolve chili powder in chicken stock from stewing chicken. (Make up difference with warm water, if you don't have 4 cups of stock). Season with garlic powder and salt. Bring to a boil, reduce heat, simmer, covered. Stir frequently until smooth and fairly thick.
2 in a bowl, shred chicken. Mix in onion, cilantro and green olives. Blend thoroughly. Salt to taste.
3 Heat oil in a fry pan to soften tortillas. Dip tortillas into hot oil lightly, do both sides. Place tortillas on plate and add a row (lenghtwise) of chicken mixture. Roll tortilla up snugly. Repeat until all 12 tortillas are done.
4 Preheat oven to 350 F. Lightly grease a square casserole dish or cooking pan big enough to accommodate 12 enchiladas. Add a thin layer of enchilada suace on the bottom of the baking dish and a little bit around the sides. Place all enchiladas on dish. Cover with aluminum foil and bake for 10 to 15 minutes until hot. Remove foil and top enchiladas with sour cream, evenly. Sprinkle with cheese, cover with foil and bake until cheese melts and enchiladas are bubbly hot.

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