Chicken Enchiladas With Sour Cream Sauce Recipe
This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for
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Cooking tools:
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Paper towel
- X 2 inch baking dish
- Oven
- Spoon
- Spatula
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Tongs
- Colander
- Airtight container
- Plate
- Serving platter
- Fork
- Stove
- Refrigerator
- Pot
Ingredients
- 1/4 cup butter or 1/4 cup margarine
- 1/4 cup all-purpose flour
- 1 (10 3/4 ounce) can chicken broth, undiluted
- 3/4 cup water
- 1 (8 ounce) carton sour cream
- 4 canned jalapeno peppers, seeded and chopped
- 12 corn tortillas
- vegetable oil
- 1 cup chopped cooked chicken
- 2 1/2 cups shredded monterey jack cheese, divided
- 1 1/4 cups chopped onions
- 1 large tomatoes, finely chopped
- 1/4 cup tomato juice
- 1/2 teaspoon salt
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