This is the basic recipe I went by to make these. I took ideas from other recipes to add to this and subtracted some items in this recipe.

I used flour tortillas instead of corn. I cooked my chicken in a mixture of water, cumin, chili powder and garlic powder. Cooled it then shredded. I also added cream cheese to the sauce mixture to make it more creamy. I put some of the sauce inside the tortillas on top of the chicken and onions and used the rest for the top. I also added chopped tomato.

Traditional Mexican Chicken Enchiladas Recipe
http://www.mexicanfoodrecipes.org/index ... an-recipes


Ingredients -

12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying

Preparation:

Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

Serves 6

Lookin' good Barb!

Pretty sure I could get some of the small people to eat that.

Thanks!

Just don't put alot of chilies in some of them. lol

Oh, Boy! That looks Goood! I prefer flour tortillas, as well. Like the black olives too. I wanted to mention... John's pulled pork looked delicious. Any leftovers would be great in enchiladas (w/ some guac or sliced avocados & sour cream). Beautiful pic.

Thanks Cal!

Oooh, Good idea with the pulled pork. I've got some that I put in the freezer I can use. Thanks!