Sour Cream Enchiladas
Ingredients:
16 flour tortillas
3 cups sour cream
2 small cans green chilies
about 2 cups grated cheese
2 bunches of green onions, chopped
1/2 a bunch spinach leaves, washed and cut into ribbons
2 cups, cooked, shredded chicken
1 red bell pepper, seeded and cut into julienne strips
1- 28oz can of green enchilada sauce
1 cup broth
1 tsp adobo seasoning
2 TBS butter
2 TBS flour
Directions:
Pre-heat oven to 350'F.
Mix sour cream, chilies, 1 1/5 cups of cheese, spinach, green onions, chicken
and bell pepper. Set aside.
Melt the butter in a frying pan, add flour and adobo seasoning, stirring often,
and then add broth.
Add broth roux to filling mixture, mix and set aside.
Pour enough enchilada sauce into two 9x13 pans to cover bottom. Spoon
filling into tortilla, roll and place in the pan.
Pour rest of enchilada sauce over the top of the enchiladas and top with
remaining cheese.
Place pans in oven and bake at 350'F for 20-30 minutes until cheese is melted
and sauce is bubbly. Enjoy!
Freezing directions:
Stuff 8 tortillas with filling (from above), roll and place on a cookie sheet.
Flash freeze for 30 minutes. Place frozen enchiladas into a ziplock bag.
with enchiladas.
Freeze until ready to use. Thaw sauce in water. Cover bottom of pan with sauce.
Recipe shared by Robin.
