Serves: 6
Total Calories: 886
Rinse chicken and pat dry. Cook in water to cover in saucepan until tender. Drain, reserving 1 1/2 cups broth. Cool and chop chicken.
Sauté onion in margarine in skillet. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, 1/2 teaspoon chili powder, and 1 cup sour cream; mix well. Microwave tortillas on HIGH for 1 minute or until softened. Spoon chicken mixture onto tortillas. Roll to enclose filling. Place seam-side-down in greased 9x13-inch baking dish.
Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream, and additional chili powder to taste. Pour over enchiladas. Bake at 350° for 30 minutes. Sprinkle with remaining 1 1/2 cups Monterey Jack cheese. Bake just until cheese melts.
Fun Fact: In ancient Anasazi legend that dates back to 200 AD, Kokopeli the flute player was the symbol of happiness and joy. A fertility god and a traveling prankster, he was credited for good health, pregnancies, plentiful crops, and the bringing of spring.
This Sour Cream Chicken Enchiladas recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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